Grilled Steak Fajitas with Bell Peppers and Onions (Gluten-Free)

Instructions

1. 1In a bowl, combine the about 680 g steak, 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 0.5 tsp cumin, and 2 cloves minced garlic. Stir to coat the steak evenly. Cover the bowl and let it marinate for at least 30 minutes.
2. 2Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
3. 3Place the marinated about 680 g steak on the preheated grill. Grill for 4-5 minutes per side, or until the steak reaches an internal temperature of 54.44-57.22°C (54-57°C) for medium-rare. Remove the steak from the grill and let it rest on a clean cutting board for 5 minutes. This resting period helps keep the steak juicy.
4. 4While the steak is grilling or resting, prepare the vegetables. Slice the 2 bell peppers and 1 onion into strips. Heat a large skillet over medium-high heat (204.4-232.2°C or 200-230°C). Add the sliced bell peppers and onion to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until they are tender-crisp and slightly softened.
5. 5Warm the 8 corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them briefly on a dry skillet over medium heat for about 30 seconds per side.
6. 6Slice the rested about 680 g steak against the grain into thin strips. Combine the sliced steak with the sautéed bell peppers and onions in a serving dish.
7. 7Serve the steak and vegetable mixture with the warmed 8 corn tortillas, 1 cup salsa, and 1 cup guacamole on the side.

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