Grilled Flank Steak Fajitas

Oh, did we have a yummy dinner last night.  If you saw my Facebook post yesterday, you'll know I was a little worried that once the steak once cooked, the husband would just start digging in and we wouldn't even have a chance to assemble the fajitas.

It was a close call folks.

As he massacred the slicing of the steak, he was alternating a slice with a bite.  I got mean and yelled.  It wasn't pretty.  He still, after 2.5 years of me food blogging doesn't understand the "perfect shot".

Who else uses a grill pan?  We love ours.  I think it was a wedding gift circa 2006, and a great one indeed, it has gotten a LOT of use.  It's great for veggies in the summer.

This sucker also gets hot.  Like, touching fire, hot.  Have pot-holders ready and available.

Flank steak is a less expensive cut of meat, but if cooked properly (not too over done) and sliced against the grain, it is moist and tender.  It worked perfect for these fajitas.  In fact, the husband was a tad disappointed that I didn't buy two.

Hard to please.

Grilled Flank Steak Fajitas

*feeds 2

1 flank steak

lemon pepper seasoning

salt

1 small onion, sliced

1 red pepper, sliced

flour tortillas

shredded cheese

salsa

sour cream

Preheat grill to medium high heat.  Place sliced veggies in a grill pan sprayed with non-stick spray, sprinkle with salt and lemon pepper seasoning.  Place on top rack of grill to get cooking a few minutes before steak is ready to be put on.  Continue to stir until tender and slightly charred.

Generously rub steak with lemon pepper seasoning and salt, both sides.  Place on grill and cook to desired doneness.  For a medium steak, like we had, it cooked 5-6 minutes a side.  Let steak rest on a cutting board, then slice against the grain into strips.

Assemble fajitas and eat!