Fajita Steak with Grilled Vegetables and Orange-Avocado Salsa

I like steak

You could not have asked for a prettier or more colorful grilled dish than this! The notes on the recipe state that everything is left whole to make cooking much easier and the presentation a lot nicer.

Grilling vegetables

Okay, I’ll buy that. It was a gorgeous presentation, but not quite the joy to eat. In order to make it into a fajita, you have to cut up your steak and cup your vegetables. I know, no big deal, but I think I prefer my vegetables and meat sliced before they’re cooked. Because when it comes off the grill, smelling fantastic, I just want to throw this in a tortilla, top with salsa and call it a day.

Because one does not live on beef alone

The salsa was the standout for me. The combo of the creamy rich avocado with the tart, but sweet orange was wonderful. Unfortunately, there is no picture of this because I could not make it attractive no matter how hard I tried.

Fajita Steak with Grilled Vegetables
from
Cuisine at Home Weeknight Grilling

Rub
2 Tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons kosher salt
2 teaspoons ground black pepper

4 New York strip steaks

3 tablespoons olive oil
2 yellow bell peppers, halved, seeded
8 Roma tomatoes, halved
12 scallions
Salt and pepper
2 limes, halved

8 fajita style tortillas

Preheat the grill to medium high.

Combine the rub ingredients in a bowl or jar. Rub spice mixture evenly over both sides of the steaks.

Toss the bell peppers, tomatoes, and scallions in olive oil and season with salt and pepper. Grill steaks on both sides until done to your liking (about 5 minutes per side for medium rare). Grill the peppers and limes turning once. Remove steaks from the grill and tent with foil and let rest. Grill the scallions and the tomatoes for about 3-4 minutes, turning, until lightly charred.

Wrap tortillas in a damp towel then wrap again in foil. Grill for about 5 minutes, flipping after about 3 minutes. Serve with the steaks, vegetables, grilled limes, and salsa.

Orange-Avocado Salsa
Makes 2 1/2 cups

2 avocados, pitted, peeled, chopped
1 cup orange segments
1 Tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon kosher salt
1 tablespoon minced fresh cilantro
1 teaspoon olive oil

Combine avocados, oranges, lime juice, sugar and salt in a bowl. Gently stir in cilantro and oil.

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Comments

  1. says

    Wow, the orange-avocado salsa does sound like it would make the meal. But the fajitas look awesome as well! I’m with you on cutting the veggies…once I’m done cooking I am ready to EAT.

  2. says

    I agree it’s easier to cut before cooking too. And who wants to cut it up small when it’s so hot. We just want to eat it. Beautiful pictures.

  3. says

    Hi Pam – I just lit up my grill to make some charred onions and ginger for my Beef Pho. Gosh your photos are lovely!

    Orange and avocado sounds like a wonderful pairing.
    LL