Spicy Grilled Steak Fajitas with Poblano Peppers

Prep time: 10min
Total time: 80min
Serves: 4
¾ lb
inside round marinating steak, ½-in. (1-cm) thick
340 g
⅓ cup
Sensations by Compliments Spirited Mickie Tequila Lime Habanero
BBQ Sauce (reserve 2 tbsp/30 mL for drizzle, if desired)
75 mL
¼ cup
lime juice
60 mL
2 tbsp
30 mL
2 tbsp
olive oil, divided
30 mL
poblano peppers, halved and seeded
small onion, cut into ½-in. (1-cm) rounds
small flour tortillas, warmed
½ cup
125 mL
Per serving (¼ of the recipe):
19 g
saturated fat
3.5 g
61 g
21 g
36 g
60 mg
6 g
710 mg


  1. Place steaks in large re-sealable plastic bag. Set aside. To make marinade, in bowl, whisk together BBQ sauce (either full amount or less reserved drizzle), lime juice, honey and half the oil. Pour half the marinade into bag with the meat (reserve remaining half-portion of marinade in fridge). Carefully squeeze out as much air as possible from bag and seal tightly. Place bag in bowl. Refrigerate, turning occasionally, 1 hr. or up to 24 hr.

  2. Remove steaks from bag (discarding marinade in bag) and place on grill preheated to medium-high. Cook, basting with remaining half-portion of marinade, 3 to 4 min. per side or until instant-read thermometer registers 145°F (63°C) -- for medium-rare -- when inserted into side of steaks, or cook to desired doneness. Remove steaks from grill and rest 5 to 10 min.

  3. Meanwhile, toss peppers and onion in remaining oil. Grill 8 to 10 min, turning occasionally, or until softened and lightly charred. Remove from grill. Slice peppers and steaks into strips. Fill tortillas with steak, peppers and onion; top with guacamole. Drizzle with reserved BBQ sauce, if desired. Fold over tortillas to serve.

Product Recall : Compliments Pastrami