Grilled Steak Fajitas

  • Serving Size: 2
  • Difficulty

Essential Tools
2 (12 x 16-inch) sheets heavy-duty aluminum foil
Instant-read thermometer

2 large green, red or yellow bell peppers, sliced
1 large red onion, sliced
1 (8-ounce) package sliced white mushrooms
3 Tbsp olive oil
3 Tbsp Twist’d Q™ Bangin’ Chophouse Burger Seasoning
Vegetable oil (for grill)
1 1/4 pounds boneless beef sirloin steaks or flank steak, trimmed
8 fajita size flour tortillas


  1. Preheat a gas or charcoal grill on medium-high heat (350°F) for 15 minutes.
  2. In a large bowl, toss bell peppers, onion, mushrooms and 1 tablespoon plus 1 teaspoon Bangin’ Chophouse Seasoning with olive oil. Place 2 (12 x 16-inch) sheets of heavy-duty aluminum foil on work surface. Evenly divide vegetable mixture onto center of each foil sheet. For each packet, bring top and bottom sides of foil together over vegetables; crimp together and fold down over vegetables. Double fold both ends of packets toward vegetables.
  3. Turn off 1 of the burners on a 2-burner grill (turn off the 2 outside burners on a 3-burner grill). Place vegetable packets on the grill grate over unlit part of grill. Cook the vegetable packets, uncovered, 30 minutes.
  4. Sprinkle steaks with remaining 1 tablespoon plus 2 teaspoons Bangin’ Chophouse Seasoning. Apply oil to a clean kitchen towel and use tongs to coat the hot grill grate over the lit part of grill with oil. Use tongs to place the steaks on the hot grill grate over the lit part of grill.
  5. Cook the steaks, uncovered, 10 minutes or until an instant-read thermometer inserted into the steaks reaches 125°F for medium-rare, turning once halfway through cooking. Transfer the steaks to a cutting board; loosely cover with aluminum foil and let stand 10 minutes to allow juices to redistribute before slicing.
  6. To serve, slice the steaks across the grain. Serve steaks and vegetables in tortillas.


  • If time allows, let the steaks stand 15 minutes or refrigerate up to 2 hours after sprinkling with Bangin’ Chophouse Seasoning.
  • Let the steaks stand at room temperature for 1 hour to take the chill off before grilling for more even cooking.
  • Any moisture on the steaks will prevent them from browning. Pat the steaks with paper towel before applying the seasoning to ensure the surface is dry for a deeper sear on the outside.
  • Resist the urge to move the steaks too soon after placing them on the grill. They will naturally release from the hot grate after a few minutes.
  • Allowing the cooked steaks to stand before slicing helps retain their juices. The internal temperature will rise 5° to 10°F upon standing (also known as carryover cooking). To ensure the correct desired doneness, remove the steaks from the grill 5° to 10°F below the desired final internal temperature. Remove the steaks from the grill at the following temperatures: 135°F for medium, 140°F for medium-well, 150°F for well done.
  • To warm the tortillas, stack them on large microwave-safe plate between 2 damp paper towels. Heat in the microwave for 35 seconds or until warm.