Spicy Grilled Steak Fajitas with Poblano Peppers

  • Prep Time 10 min
  • Total Time 1 h 20 min
  • 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 honey 30 mL
  • 2 tbsp olive oil, divided 30 mL
  • 3 poblano peppers, halved and seeded
  • 1 small onion, cut into ½-in. (1-cm) rounds
  • 8 flour tortillas, warmed
  • ½ cup guacamole 125 mL


  • Step 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.

  • Step 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.

  • Step 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.


Substitute green and red peppers for poblano peppers.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 550
  • Fat 19 g
  • Saturated Fat 3.5 g
  • Carbs 61 g
  • Sugar 21 g
  • Protein 36 g
  • Cholesterol 60 mg
  • Fibre 6 g
  • Sodium 710 mg