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Flank Steak Fajitas With Grilled Peppers and Onions

from Smoke On Wheels Pitmaster Andy Groneman


  • 6″ tortillas
  • 2 sweet onions
  • 1 bell pepper
  • 1 Poblano chili
  • 3 pounds , Flank Steak
  • Mojo Marinade
  • Grapeseed Oil

Mojo Marinade

  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar 1/2 cup olive oil
  • 1 large handful fresh cilantro leaves, finely chopped Kosher salt and freshly ground black pepper


Place steak on a cutting board and remove the silver skin and the excess fat. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 4-hrs Drain the marinade from the meat. Season meat with rub as it comes up from fridge temp. Grill the steak over high heat, directly, for 7-8 min per side. Once temp is 125-130 internal, Remove from grill and cover, allow to rest for at least 10-minutes before serving. Thinly slice the steak; against the grain, on a bias. Vegetables: Thinly slice all veggies, and toss in grapeseed oil. Season with Salt and Pepper and place into grill pan. After flipping steak, Cook veg. in grillpan, turning regularly, until evenly cooked, and starting to soften.

Mojo Marinade Instructions

In a bowl, mash together the garlic, jalapeño, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add lime juice, orange juice, vinegar, & oil. Shake it up really well to combine.

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