Directions
- Rub flank steak with 1 Tbsp olive oil and Sweet Heat Rub. Cover and marinate in the refrigerator for at least 1 hour.
- Lightly brush peppers and onion with olive oil.
- Light your Pit Boss to 400°F. Place pepper and onion on grill and cook 5 minutes per side. Watch carefully to ensure the peppers and onion do not burn.
- Remove peppers and onion from grill and toss lightly with remaining olive oil in a medium sized bowl. Transfer peppers and onions to a cutting board and slice into strips. Set aside.
- Place flank steak directly on grill. Cook until medium rare (an internal temperature of 165°F).
- Remove flank steak from the grill and transfer to cutting board. Let meat rest for 5 minutes, then slice against the grain into strips.
- Place flank steak, peppers, and onions in a platter and serve immediately with warm tortillas, salsa, guacamole, sour cream, shredded cheese, thinly sliced iceberg lettuce, or your favorite fajita toppings.
