Flank Steak Fajitas

1. In a small bowl, stir together the seasoning.
2. Rub the seasoning into the beef and set aside. Reserve any leftover seasoning for the vegetables, if desired.

GRILL METHOD

1. Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place steak on lit side of grill. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 20 minutes, flipping halfway through. If you are cooking a smaller flank steak or skirt steak (about 1 lb.), it may only need about 15 minutes on the grill.
2. The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak.
3. Let the steak rest while you prepare the vegetables.

SKILLET METHOD

1. Heat a large cast iron pan or griddle over high heat. Add 1 tablespoon of oil to the hot skillet and heat the oil for 1 more minute. Sear the steak in the hot oil for about 3-4 minutes per side, or until it reaches desired temperature.
2. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak.
3. Let the steak rest while you prepare the vegetables.

FOR THE VEGETABLES

1. Heat 2 tablespoons of oil in a cast iron skillet over medium-high heat. Cook and stir the onions and peppers in the hot oil until they’re tender (about 7-10 minutes). Season with salt and pepper, to taste.

SERVE

1. Warm up the tortillas by heating them in the microwave, on the grill or in a dry pan.
2. Slice the beef against the grain in ½-inch thick slices. Serve the beef with the warm tortillas and the vegetables. Garnish with optional toppings and serve!