Steak Fajitas

Serves 4 to 5


  • ½ teaspoon each garlic powder, onion powder, cumin and chili powder
  • ¾ teaspoon of salt
  • 1 pound of flank or skirt steak
  • 1 tablespoon of olive oil


  • 2 each – seeded and thinly sliced red and green bell peppers
  • 1 peeled and thinly sliced yellow onion
  • 6 quartered tomatoes
  • 2 tablespoons of olive oil
  • 2 peeled and seeded avocados
  • Dutch Farms Shredded Mexican Cheese Blend
  • Dutch Farms Sour Cream
  • lime wedges, cilantro and sliced green onions for garnish
  • 12 flour tortillas
  • salt and pepper to taste


  • Preheat the oven to 450° and the grill to high heat (450° to 550°).
  • Steak: In a small bowl mix together the spices and salt until combined.
  • Next, coat the steak on both sides with the olive oil and then coat it on all sides with the spice blend. Note: there may be some of the spice blend leftover.
  • Place the steak on the hot grill and cook for 2 to 4 minutes per side for a medium-rare internal temperature or until grill marks are formed and the desired internal temperature is achieved. Rest the steak for 2 to 3 minutes before thinly slicing it against the grain.
  • Coat the peppers, onions and tomatoes in olive oil and salt and pepper and spread out on a sheet tray. Cook in the oven at 450° for 18 to 20 minutes or until the vegetables are lightly browned and tender.
  • To Plate: Place a small amount of the sliced steak and roasted peppers and onions on a flour tortilla. Top off with sliced avocado, shredded cheese, sour cream, and garnishes.
  • Serve hot!