Chile Rubbed Steak Fajitas

We served this for a crowd for Memorial Day weekend after finding the recipe in Cooking Light Mag.  We doubled the recipe and had enough for 12+ guests.

I got requests to post the recipe, so here it is!  It was just as good as a leftovers-lunch a couple days later.

Yes, there is a difference between chile powder and chipotle chile powder.  Go buy the chipotle variety if you don't have it.

If you let the rub sit too long on the meat, it turns into more of a marinade because the sugar starts to dissolve.  It's still great tasting--it just won't look quite the same on the outside.

The Refried Beans in the Slow Cooker recipe (See side panel for link in April 2014) and mexican rice would be great sides, of course.

Chile Rubbed Steak Fajitas
2 T brown sugar
2 t oil
1 t chipotle chile powder
1 t ground cumin
3/4 t salt
1 lb flat-iron or flank steak
whole wheat tortillas

Preheat grill to medium-high heat.

Combine brown sugar, oil, chipotle chile powder, cumin and salt in a small bowl.  Rub the mixture evenly over the steak.  Let it stand 10 minutes.

Place the steak on the grill and cook 4 minutes on each side or until desired doneness.. Let stand 10 minutes and cut it across the grain in very thin slices.

Serve on tortillas with sautéed or grilled green pepper, red pepper and onion.

Garnish with lime wedges, fresh cilantro, sour cream, guacamole, and a scant sprinkle of finely diced jalapeño if you want a pretty plate.

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Comments:
T = tablespoon
t = teaspoon

I used flank steak in the picture above.