Grilled Flank Steak Fajita-Style with Charred Bell Peppers & Onions
A quick grill-friendly upgrade: marinated flank steak gets a hard sear, then you slice it thin and pile it over charred bell peppers and onions. Different from your recent grilled flank steak (new flavor profile + different sides).
Back to full listIngredients
- Beef Choice Boneless Flank Steak 12 oz (for 2 servings) $13.99 (reg)
- Fresh Large Green Bell Pepper 1 pepper, sliced $0.99
- Fresh Red Hothouse Bell Pepper 1 pepper, sliced $1.67
- Kroger® Yellow Onion 3 lb Bag 1/2 large onion, sliced $2.29
- Garlic (1 ct) 2 cloves, minced $0.69
- Fresh Organic Limes - Each 1 lime (2 Tbsp juice) $1.29
- Neutral oil 2 Tbsp (divided)
- Ground cumin 1 tsp
- Smoked paprika or chili powder 1 tsp
- Salt + black pepper to taste
- Optional: Romaine Lettuce a few leaves to serve on the side or as wraps $2.49
Instructions
- Marinate steak: Mix 1 1/2 Tbsp oil + 2 Tbsp lime juice + 2 minced garlic cloves + 1 tsp cumin + 1 tsp smoked paprika/chili powder + 3/4 tsp salt + pepper. Coat flank steak. Marinate 20–45 minutes (room temp if short).
- Prep grill: Heat grill to high. Oil grates.
- Char veggies: Toss sliced peppers + onion with 1/2 Tbsp oil and a pinch of salt. Grill in a basket or on a grill pan, stirring, until charred-tender, 6–10 minutes. Keep warm.
- Grill steak: Grill flank steak 3–5 minutes per side (depending on thickness) for medium-rare. Rest 7–10 minutes.
- Slice & serve: Slice steak thinly against the grain. Pile over grilled peppers/onions. Optional: serve with romaine leaves as wraps and extra lime.
Health notes: ~700–900 kcal per serving (depends on oil and portion). High protein; veggies add volume. Keep it lighter by using 10 oz steak total and extra peppers.
Drink pairing: Works with reds that like smoke + char. Best styles: Malbec, Syrah, or Zinfandel-style blends. Also great with a hoppy IPA if you’re in a beer mood.