Sizzling Steak Fajitas

Make the most of your Dual Sided Grizzler Plate with this succulent sizzling steak fajitas recipe, courtesy of Ooni ambassador James Synowicki of @zimmysnook. No detail is spared in flavour, whether it's the zingy steak marinade, creamy guacamole dip, or colourful Pico De Gallo to serve.

Difficulty

Servings

Serves 2-3 as a main

By Ooni HQ

Steak Fajitas

1. To prepare the marinade, mix all the ingredients together in a bowl.

To prepare the fajitas, place the steak in a large resealable bag and pour the marinade in. Press out as much air as possible and seal the bag. Give the bag a good shake to distribute the marinade evenly. Place in the refrigerator for 2-3 hours, laying it down flat. Flip the bag over halfway.

2. To prepare the guacamole, place all ingredients into a mortar and pestle and mix to desired consistency.

Alternatively use a fork and bowl, or, toss all the pre-chopped ingredients (except the avocados and coriander) in a food processor and blitz, then add the avocado & coriander and process to desired consistency. Store in an airtight container, or cover with plastic wrap until ready to use.

3. To prepare the Pico de Gallo, Mix all ingredients together.

Store in an airtight container, or cover with plastic wrap until ready to use.

4. Fire up your Ooni pizza oven and leave to preheat for 15-20 minutes.

Fire up your Ooni pizza oven and leave to preheat for 15-20 minutes. Place the Ooni Dual Sided Grizzler Plate flat side up in the middle of the oven and preheat for 4-6 minutes until the cast iron temp reaches 315°C. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

5. Using the handles, carefully remove the hot Grizzler Plate and place it on the wooden base.

Place the steaks to the right hand side of the plate. Return to the oven, placing as far from the flames as possible.

6. Cook for 2 minutes, then remove the plate and rotate the steaks (front to back) and exchange positions (left to right).

Return to the oven and cook for a further 2 minutes. Flip the steaks and cook for another 1.5 minutes, then rotate and exchange positions. This ensures the steaks are evenly cooked all the way through. Look for an internal temperature of 57-60°C. Remove the steaks to a platter and tent with foil while you cook the vegetables, the steak temperature will rise to 62°C for medium rare as it rests.

7. Next, prepare the veg.

Pour 2 tbsp oil onto the grizzle and add the onions, season with salt and pepper and mix to combine. Turn the temperature dial to its lowest setting and return the pan to the right hand side of the oven.

8. Cook the onions for about 6 minutes (stirring occasionally) until softened.

Remove the pan and add the peppers & jalapeños, season with salt & pepper, add a splash of oil and mix carefully to combine with onions (the Grizzler plate will be full, but since the veggies are cooking from the top and bottom, they will cook evenly).

9. Return the Grizzler plate to the right hand side of the oven, and adjust temperature back to high.

Let them cook undisturbed for 2 minutes. Stir then continue cooking, stirring occasionally, until the veg is soft and spotted with colour, roughly 4 to 6 minutes.

10. While the peppers finish cooking, begin thinly slicing the steaks across the grain.

Once the peppers are done, remove the Grizzler plate and place the sliced steak on top of the steaming hot peppers & onions.

11. To serve, surround the hot grizzler plate with all the accompaniments.

Fresh guacamole, Pico de Gallo, warmed tortillas, sour cream, and lime wedges. Stack your tortillas just the way you like, wrap, and enjoy!

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

For the Marinade:

  • 2 cloves garlic, minced
  • 1 tsp fresh lime zest
  • 1 tsp fresh orange zest
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh orange juice
  • 2 tbsp finely chopped fresh coriander
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp minced fresh jalapeño
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 tsp freshly ground pepper
  • 1/2 tsp Kosher salt

For the Fajitas:

  • 2 x 16 oz striploin steaks, trimmed of all visible fat and gristle (minimum 1.5” thick)
  • 1 small red onion, sliced into 1/4” strips
  • 1 small yellow onion, sliced into 1/4” strips
  • 4 small bell peppers (green, red, yellow, orange), sliced, 1/4” strips
  • 1 medium jalapeño, thinly sliced circles
  • Olive oil
  • Kosher salt & freshly ground pepper

For the Guacamole:

  • 2 avocados
  • 1 lime, juiced
  • 2 tbsp chopped sweet onion
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 jalapeño (roasted, grilled or charred- skin removed), diced (seeds optional)
  • 2 cloves of roasted garlic
  • 2 tbsp coriander leaves, chopped (optional)

For the Pico de Gallo:

  • 1 1/2 cups tomatoes (seeded and diced)
  • 1/2 cup red onion diced
  • 1 tbsp jalapeno diced
  • 1 tbsp garlic minced
  • 2 tbsp lime juice
  • 2 tbsp coriander (some reserved for garnish)
  • Salt, pepper

To serve:

  • Sour cream (mix with sriracha for a spicy kick!)
  • Flour or Corn tortillas, warmed
  • Lime wedges

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