We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Grilled Flat Iron Steak Fajitas

4

25

Mesquite

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.

4

Activating this element will cause content on the page to be updated.

:

main

  • 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

  • 3 Pieces 3/4" Thick Flat Iron Steaks

  • salt

  • 2 Whole Bell Peppers, Thinly Sliced

  • 2 Whole Poblano Peppers, Thinly Sliced

  • 1 Large Sweet Onion, Cut into Thin Wedges

  • salt and pepper

  • 10 Whole flour tortillas

  • 4 Ounce crumbled queso fresco, for serving

  • sour cream

  • 1

    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

  • 2

    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

  • 3

    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

  • 4

    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

  • 5

    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.

  • 6

    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

  • 7

    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

    : 135 ˚F

  • 8

    Transfer steaks to a cutting board and let rest for 5 minutes. Slice the steak against the grain on a sharp diagonal.

  • 9

    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 crumbled queso fresco, for serving

    • To Taste sour cream

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.