My older sister was a waitress at a popular food establishment not far from our hometown, Erial, NJ, very well known for a viral jingle that had everyone singing, “I want my baby back, baby back, baby back, ribs!” Throughout the fall and winter, I would meet a couple of friends there on Sunday or Monday nights to watch the week's prime time NFL matchup, but it wasn’t the ribs I would order. My meal of choice was always the fajitas. I can still remember the sweet harmony of that sizzle as my eyes locked in on that trail of steam following behind the server.
Over the years, recreating those nights at home has always been a trip down memory lane. Isn’t that a big part of what food should do? This recipe takes me right back to that moment and reminds me of great times—and delicious fajitas—shared with friends and family.
INGREDIENTS
- 1 pound flank steak
- 2 tablespoons Rub City La Chingadera
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon extra virgin olive oil
- 4 to 8 flour tortillas
INSTRUCTIONS
STEP 1:
Preheat your grill to high heat.
STEP 2:
In a small bowl, mix the chili powder, paprika, cumin, salt, and pepper. Rub the mixture onto the flank steak.
STEP 3:
Set the steak on the grill and cook for 5 minutes on each side until the internal temperature reaches 130°F for medium-rare. After that initial ten minutes, check the internal temperature with a probe, and if it's not quite there yet, cook for another couple of minutes per side.
STEP 4:
While the steak is on the grill, mix the sliced bell peppers, onion, garlic, and olive oil in a large bowl. Season with salt and pepper to taste. Place the vegetable mixture in a grill basket, place on the grill, and cook until tender and slightly charred for about 5 to 7 minutes.
STEP 5:
Once the flank steak reaches 130°F, remove it from the grill and let it rest for 10 minutes. Remember, the steak will continue to rise in temperature by another 5 degrees.
STEP 6:
Thinly slice against the grain. Serve the sliced steak and grilled vegetables on a warm flour tortilla. If desired, add your favorite toppings, such as guacamole, sour cream, and cheese. Enjoy!
Teacher Tips:
- If you prefer, you can substitute skirt steak for the flank steak. It responds very well to a marinade and is incredibly tender and flavorful.
- Regardless of the cut used, slice the steak against the grain.
Widely recognized as “The Meat Teacher,” Matt Groark is a South Jersey educator and content creator who captivates audiences with his passion for barbecue, over-the-top tailgates, and community. Originally a health and physical education teacher at Washington Township High School, Groark transitioned to teaching culinary arts in the 2023–2024 school year, aligning his profession with his culinary pursuits.
In 2018, Groark founded Groark Boys BBQ. What began as a high school fundraiser evolved into a catering and events business serving as a platform for charitable giving, raising tens of thousands for various causes by 2020. Groark's authentic cooking tutorials and family-oriented content have earned him a substantial social media following of over 5.5 million followers across platforms.
In 2023, Groark showcased his culinary skills on Season 2 of Gordon Ramsay’s “Next Level Chef,” competing under Richard Blais's mentorship. Although he did not win, his participation highlighted his versatility beyond barbecue.
Matt Groark is a devoted husband to his wife, Kristin, and a proud father to their two sons, Aidric and Nash. The family resides in Medford Lakes, New Jersey, where Groark inspires others through his dedication to education, community, and BBQ.