By Traeger Kitchen
Fajitas the Traeger way, is the only way. We marinade flat iron steak with lime, orange juice, and then sear the steak and veggies. The result is fajita perfection.
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|2 Whole||lime, juiced|
|1 Small||orange, juiced|
|2 Clove||garlic, minced|
|1 Teaspoon||ground cumin|
|1 Teaspoon||chili powder|
|1 Teaspoon||Mexican oregano|
|1/2 Cup||olive oil|
|3 Pieces||3/4" Thick Flat Iron Steaks|
|2 Whole||Bell Peppers, Thinly Sliced|
|2 Whole||Poblano Peppers, Thinly Sliced|
|1 Large||Sweet Onion, Cut into Thin Wedges|
|To Taste||salt and pepper|
|10 Whole||flour tortillas|
|4 Ounce||Queso fresco, crumbled|
|To Taste||sour cream|
For the marinade: In a small mixing bowl, combine the lime and orange juice, garlic, agave, chile powder, cumin, salt, and oregano. Slowly whisk in the olive oil.
2 Whole lime, juiced
1 Small orange, juiced
2 Clove garlic, minced
2 Teaspoon agave
1 Teaspoon ground cumin
1 Teaspoon chili powder
1 Teaspoon salt
1 Teaspoon Mexican oregano
1/2 Cup olive oil
Put the meat in a resealable plastic bag and pour the marinade over it, mixing to coat well. Refrigerate for 2 to 4 hours.
3 Pieces 3/4" Thick Flat Iron Steaks
Drain the marinade from the steaks and pat the meat dry with paper towels. Discard the marinade. Lightly season steaks with salt on both sides.
As Needed salt
When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Smoke flat iron steaks for 45 minutes.
180 ˚F / 82 ˚C
Remove steaks from grill and increase the grill temperature to High and preheat for 15 minutes. Put a 12” cast iron skillet on the grill grate to preheat for the vegetables.
Prepare the vegetables: Combine the bell pepper, poblano strips and onion wedges in a mixing bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside until ready to cook.
2 Whole Bell Peppers, Thinly Sliced
2 Whole Poblano Peppers, Thinly Sliced
1 Large Sweet Onion, Cut into Thin Wedges
To Taste salt and pepper
When grill reaches temperature, sear each side of the steak for 2 minutes or until meat reaches an internal temperature of 135℉ for medium-rare.
180 ˚F / 82 ˚C
135 ˚F / 57 ˚C
Transfer steaks to a cutting board and let rest for 5 minutes. Slice the steak against the grain on a sharp diagonal.
Toss the vegetables into the hot skillet and sauté until nicely browned but still tender-crisp. Work in batches if necessary. Serve meat with tortillas, vegetables, cheese, salsa and sour cream. Enjoy! *Cook times will vary depending on set and ambient temperatures.
10 Whole flour tortillas
4 Ounce Queso fresco, crumbled
To Taste sour cream
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