Griddled Chile-Garlic Steak Fajitas

Preparation

Griddling the steak and veggies at the same time brings this meal together in just minutes. Serve it with whatever toppings you like or have on hand–our go to is sour cream, avocado, and salsa. For some extra heat, you can swap half or all the bell pepper for poblanos.

1. Heat a Hexclad Hybrid Double Burner Griddle over medium-high heat. Toss onion and peppers with 1 tablespoon/15 ml oil, season with salt and pepper and cook, stirring occasionally, until beginning to brown and soften, about 5 minutes. 
2. Meanwhile, rub remaining 1 tablespoon/15 ml oil over steak and sprinkle with garlic salt and chili powder. Rub all over to coat. 
3. Push vegetables to the back half of the griddle and reduce heat on the back burner to medium-low. Cook steak on the front of the griddle over medium-high heat, flipping once, until seared on both sides and a thermometer inserted in the thickest part registers 130°F/55°C for medium-rare, about 3 minutes per side. Turn off heat and transfer steak to a cutting board. Let rest 5 minutes. 
4. Meanwhile, using tongs, blister tortillas over an open flame, turning occasionally. Transfer to a clean kitchen towel to keep warm. Slice steak and toss it back on the griddle with the peppers and onions . Squeeze a couple of lime wedges over veggies and steak. Serve with blistered tortillas, salsa, sliced avocado, cilantro, sour cream and remaining lime wedges.