On The Napoleon Cast Iron Skillet, with Club House La Grille Roasted Garlic & Peppers Rub
by Andrea Alden
Cheese and fresh cilantro
- 2 well marbled steaks, at least 1-inch thick
- ¼ cup Club House La Grille Roasted Garlic & Peppers Rub
- 1 tbsp. oil
- 1 red pepper, diced
- 1 green pepper, diced
- 1 jalapeño pepper, diced
- 1 onion, diced
- 2 plum tomatoes, diced and drained
- salt and pepper to taste
- handful of fresh cilantro, chopped
- 1 clove of garlic, chopped
- flour tortillas for serving
- shredded cheese for serving
- sour cream for serving
Preheat your grill to 500°F with the Napoleon Cast Iron Skillet over indirect heat.
Rub the steak with the Club Hosue La Grille Roasted Garlic & Peppers Rub. Set aside to marinate while you chop the veggies. Slice the tomatoes first and drain them on paper towel to remove moisture.
Grill the steak over direct heat for 2 to 5 minutes per side for your desired doneness. Move to indirect heat to rest if the veggies aren’t done.
While your steak is grilling, add the oil to the cast iron skillet, and fry the peppers, onion, and tomato together, sprinkling with salt and pepper to taste. When nearly done, about 10 minutes, add the garlic and cilantro.
Slice the steak across the grain. If you wish to impress guests, layer the meat atop the veggies still sizzling in the Cast Iron Skillet and allow them to serve themselves. Top with the fresh cilantro.
Load up your tortillas how you like them, layering cheese, veggies, other toppings and meat. Don’t forget the napkins.
Nothing beats a delicious meal of Steak Fajitas, especially if they’re still sizzling on the platter. The La Grille rub made quick work marinating the steak, which was ready to grill as soon as I was done chopping up the veggies. This is a perfect weeknight dinner, and picky eaters will be able to dress theirs to their own tastes. What’s your favorite fajita combo? Meat? Veggies? Cheese? Tell us what you put on yours in the comments below! Happy Grilling!
Featured In This Recipe