Hi, I’m Diana from Cookerati, a cooking and dining community. It was started by a group of people in 2007, the other members of the team have moved on to other endeavors, so now Cookerati is run by just me. I started out cooking as a the oldest daughter in a family of 6 kids because my parents worked full time and went to school in the evenings. My cooking style is normal home cooking, geared toward cleaner eating, and quick and easy to prepare. My kids are in their 20s and have grown up eating everything I’ve prepared and so far survived. Raising adventurous eaters is one of my greatest accomplishments! This Summer Grilled Fajita Dinner is one of their favorites.
In the summer, I like for my house to stay cool, and using the oven and stove can work against any cooling efforts. So, tonight we made Fajitas the grill. Fajita’s are great because my family likes to assemble their own plates because it gives them control over portions and flavor.
I use metal grill plates when I cook vegetables so that they don’t fall through onto the flame, and you can lift the grill plate off the fire. Also, the grates can be placed in the kitchen sink for quick cleanup.
Summer Grilled Fajita Dinner
- 1 lb steak - flank or charcoal steak
- 2 garlic cloves minced
- 2 Tablespoons olive oil
- chipotle seasoning
- 1 large yellow onion
- 2 large peppers sliced into wide strips
- 1 small radicchio
- 2 cups pear tomatoes one container
- 1 lime
- 2 avocados
- shredded cheese
Turn on the grill, and close the lid in preparation for cooking. Turn an onion on it's side and slice it through,each slice about 1/4 in wide. Brush the slices with olive oil and place on a grill plate, keep a couple of slices aside for the salsa. Slice sweet pepper about 1/4 to 1/2 in thick, brush with olive oil and place on grill plate. Slice the radicchio in half.
Mix together chipotle seasoning, minced garlic, salt pepper and olive oil. Brush on Steak.
Brush olive oil on grates of grill using an oil soaked paper towel and tongs.
Place steak on one side of heated grill over medium - grilling about 4 - 6 minutes each side. Place veggies on a top rack, so they don't burn. Remove from heat, let the meat sit for about ten minutes to rest.
Stack fajita wraps on a rectangle of aluminum foil, double the size of the wrap. Fold the aluminum foil over, and place on the grill on an unheated portion. They will get warm but not burn or dry out.
In a small food processor, add in a couple of slices of onion, pear tomatoes, 1 garlic clove, cilantro, parsley, and the juice of half a lime and pulse until chopped. Scoop out into a bowl for serving.
Dice avocado into a bowl, sprinkle with the juice of the other half of the lime.
Slice the steak against the grain, in very thin slices. Place the fajita ingredients onto different serving plates and bowls and set up buffet style, so that each person can assemble their own fajitas before bringing their plate to the table.
Thank you Diana for your post today. I adore grilled fajitas and these look great.