Ingredients
1tspkosher salt
½tspblack pepper
½tspgarlic powder
½tsponion powder
½tspground cumin
½tspchili powder
1½lbssteak,skirt, flank, or strip no more than 1-inch thick
1large green pepper,sliced thin
1large red pepper,sliced thin
1medium sweet onion,sliced thin
4tspolive oil
12medium flour tortillas
1cupsour cream
1lime,zest and juice
½tspground cumin
pinchsalt
avocado
salsa
hot sauce
Preparation
In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, cumin, and chili powder.
Fold a large piece of foil in half so you have a double layer. Add the sliced peppers and onions. Season the vegetables with 1 tablespoon of olive oil and sprinkle with 1 teaspoon fajita seasoning
Fold the sides of the foil up and crimp it tightly on top to make a packet.
Season the steak liberally with the seasoning mix.
Preheat your grill to 450 degrees F for high heat grilling.
Once the grill is hot, transfer the veggie packet and the steak to the grill. Grill over steak over high, direct heat. After 4 minutes, flip the steak and grill for 5 to 7 additional minutes.
Remove both the foil packet and the steak from the grill and let cool for a few minutes.
Slice the steak thinly against the grain.
Serve.
