It’s funny. In Los Angeles, we could grill year-round. It was something I took for granted up until last week. Ben is shivering in his parka, beanie, and parka while he uses the grill at 40 degrees.
It’s probably not funny at all. At least I’m the only one grilling outside in the coldest temperatures ever.
If you live in Chiberia, like I do, you can hire your partner to help you with the work. You can grill this if you live in Southern California, where the weather is sunny and 70 degrees.
No problem for those without a grill. You can make the easiest steak fajitas you’ve ever had. The veggies can cook while the meat rests on the stovetop.
Chili powder, two teaspoons
Cumin ground to 1 teaspoon
Smoked paprika, one teaspoon
Three cloves garlic, minced
To taste, add Kosher Salt and freshly ground Black Pepper
1 1/2 pounds flat iron steak
Canola oil: 2 1/2 tablespoons
Cut one red bell pepper into strips
Cut one yellow bell pepper into strips
Cut one red onion into wedges
Preheat the grill to medium heat.
Combine chili powder, cumin, paprika, and garlic in a small bowl with one teaspoon of salt and 1/2 teaspoon of pepper. A mixture of chili powder and salt is used to season steak.
Brush the steak with one teaspoon of canola oil. Grill steaks, flipping them once during cooking, for 4-5 minutes on each side, depending on the desired doneness. Rest for 5 minutes.
Season peppers and onions with the remaining 1 1/2 teaspoons of canola oil. Add salt and pepper to taste.
Add bell peppers, onion, and grill. Cook, rotating occasionally, for 6-8 minutes or until tender and charred.
Serve steak with bell peppers, onions, and thinly sliced steak.