Grilled Steak Fajitas with Onions and Peppers

 

1 tablespoon paprika

2 teaspoons packed light brown sugar

1 teaspoon ground cumin

2 teaspoons chili powder

1 teaspoon garlic powder

Kosher salt and fresh-ground pepper, to taste

1 1/2 pounds skirt steak

Juice of 3 limes

3 tablespoons extra-virgin olive oil, plus more for the grill

4 bell peppers (red, orange and/or yellow), thinly sliced

2 red onions, thinly sliced

Flour tortillas

Shredded Monterey Jack cheese, for topping

Chopped fresh cilantro, for topping

Lime wedges, for squeezing

 

Mix the paprika, brown sugar, cumin, chili powder, garlic powder and 1 teaspoon salt in a small bowl.

Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate for 2 hours.

Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt and pepper in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.

Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 4 to 5 minutes per side for medium rare.

Transfer to a cutting board and let rest 5 to 10 minutes.

Warm the tortillas on a gas flame or on the grill. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro.

Serve with lime wedges.