Flank Steak Fajitas

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time


  • 1 flank steak, sliced thin
  • 2 tablespoons cumin
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flake
  • 1/2 white onion, sliced
  • 1 bell pepper, any color and sliced
  • 10 cherry tomatoes, cut in half
  • 1/2 cup sliced mushrooms
  • 10 cherry tomatoes, cut in half
  • 1/2 cup sour cream
  • cilantro, chopped for garnish
  • 6 inch flour or corn tortillas
  • 2 tablespoons grapeseed oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 cup yogurt
  • 1 tablespoon chipotle powder


Slice flank steak into small slices.

In a small bowl combine cumin, paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper.

Season the flank steak with the spice mixture and stir until the steak is fully coated.

Add oil to the Wolf Griddle and set it to 400°F. Once the Wolf Griddle is hot, add steak, onions, tomatoes, peppers, and mushrooms. Sprinkle the vegetables with water to create steam which helps caramelize the vegetables.

Cook on the Wolf Griddle for 5 to 10 minutes or until there is a good char on the onions and peppers and the steak is cooked to medium doneness. Remove to a dish until ready to serve.

Combine sour cream, yogurt, and chipotle powder in a small bowl and set aside.

Warm tortillas on the Wolf Griddle drizzled with oil.

To serve, spread chipotle crema onto the tortilla. Scoop the fajita ingredients on top and garnish with fresh lime juice, cilantro, scallions, and avocado.