Easy Grilled Steak and Pepper Fajitas
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 pound lean, hormone-free ribeye steak (strip, sirloin or flank; such as Laura's Lean Beef)
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 green bell pepper, cut into large strips
  • 1 red bell pepper, cut into large strips
  • 1 medium-hot Poblano pepper, cut into large strips
  • 1 medium yellow or purple onion, horizontally sliced (rings kept intact)
  • 8 small tortillas (gluten-free or flour)
  • Pico de gallo or salsa, for serving
  • Dairy-free guacamole, for serving
  1. At least 2 hours before dinner, dust the steak with the black pepper, cumin and chili powder and refrigerate.
  2. Place the peppers and onion slices on the grill over medium heat. Turn frequently until the vegetables are covered with dark spots, but not burnt. Remove from the grill and cool for about 4 minutes.
  3. Pull the skins off the peppers and slice into strips. Break the onion slices into rings and toss with the peppers in a serving bowl.
  4. Place the steak on the grill. Cook, turning frequently, until it reaches your desired level of doneness. Remove from the grill and cut diagonally into thin slices.
  5. Warm and soften the tortillas on the edge of the grill, away from direct heat.
  6. Roll the steak, pepper, and onion slices into the tortillas.
  7. Serve with pico de gallo or salsa and guacamole.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/grilled-steak-and-pepper-fajitas