Flaming Sweet Twister™ Fajitas - SUNSET® Produce

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Flaming Sweet Twister™ Fajitas



1 flank steak, approximately 1 3/4 lbs
1 tsp vegetable oil
3/4 tbsp kosher salt
1/2 tsp ground cumin
1 tsp sweet paprika
1/2 tsp ground coriander
1 tsp freshly ground black peppercorns

Chipotle Mayo

3 tbsp mayo
1/2 tsp chipotle powder
1/2 tsp fresh lime juice
pinch of kosher salt
pinch of freshly ground black peppercorns

Mix all ingredients in a small bowl and set aside.

Sweet Twister™ and Red Onions Sauté

1 tbsp vegetable oil
2 c thinly sliced red onion
2 c thinly sliced rings of Sweet Twister™ peppers
kosher salt to taste
freshly ground black peppercorns to taste
8 small size white flour tortillas
fresh cilantro, for garnish
lime wedges, for garnish
jalapeño pepper, thinly sliced into rings, for garnish (optional)
Red Finger Chili thinly sliced into rings, for garnish (optional)



Preheat cast iron grill pan to medium high heat.

Place the steak on a large plate and pat dry with a paper towel. Pour vegetable oil over the steak and rub on both sides. Season both sides with salt.

In a small bowl, mix cumin, sweet paprika, coriander and black pepper. Sprinkle evenly over both sides of the steak.

Place the steak onto the hot grill and cook undisturbed for about 3 and a half minutes. Flip the steak over and grill other side for about 3 minutes, then flip the steak over again in the opposite direction to get crossed grill marks. Grill for about 2 and a half to 3 minutes. Flip again to get the crossed marks on the other side and grill for additional 2 to 3 minutes. This method will give roughly a medium done steak. Slice the steak thinly against the grain and transfer onto a serving platter.

Sweet Twister™ and Red Onions Sauté

Preheat a large skillet to high heat. Add 1 tablespoon vegetable oil, onions and Sweet Twister™ peppers into the skillet. Sauté the vegetables on high heat until lightly browned, about 3 – 4 minutes.

Take the skillet off the heat and season with salt and pepper to taste. Place sautéed vegetables on top of the sliced flank steak.

Serve with flour tortillas, chipotle mayo and garnishes.

Chef's Notes

For a juicy steak, transfer the steak onto a plate and let it rest for about 10 minutes tented with foil before cutting it.

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