3
New York strip steaks (8–10 ounces each), trimmed
1 package (1 ounce)
fajita seasoning
4 tablespoons
canola oil, divided
3
red bell peppers cut in 1-inch slices, seeds removed
2
large red onions, peeled, sliced in 1/2-inch thick rings
Kosher salt, as desired
Ground black pepper, as desired
15–20
fajita-size tortillas
TOPPINGS (optional)
Salsa
Sour cream
Guacamole
Utensils
Large Bowl
Step 1
To install grill grate, position it flat on top of the heating element so it sits in place, then close hood. Use pellet scoop to pour pellets into smoke box until filled to top. Plug thermometer into the top jack labeled “1” on the left side of the control panel.
Step 2
Select GRILL. Set grill temperature to HI. Set the thermometer to CHICKEN or BEEF. If using the thermometer with the steak, select desired doneness. Select START to begin preheating.
NOTE: For dual thermometer usage, plug thermometer 2 into the bottom jack labeled “2” then set to CHICKEN or BEEF (if BEEF, select desired doneness).
Step 3
Cover chicken and steak with half the oil. Season with fajita seasoning and salt. In a large bowl, toss bell peppers and onions with remaining oil, salt, and pepper. Insert thermometer horizontally into the center of the largest chicken breast or steak.
Step 4
When unit beeps to signify it has preheated and ADD FOOD displays, place chicken on left side of grill grate, gently pressing down to maximize grill marks. Place steaks on right side of grill grate. Close hood over thermometer cord to begin cooking.
Step 5
When unit beeps and FLIP displays, open hood, and flip chicken and steaks. Close hood to continue cooking.
Step 6
When unit beeps to signal cooking is almost complete, transfer chicken and steaks to cutting board. Let rest at least 5 minutes.
Step 7
Place vegetables on grill grate and close hood. Select GRILL. Set temperature to HI, and set time to 10 minutes. Select START to begin cooking. Skip preheat. Toss vegetables halfway through cooking.
Step 8
When cooking is complete, remove vegetables. Slice chicken and steaks and assemble fajitas with desired toppings.
To install grill grate, position it flat on top of the heating element so it sits in place, then close hood. Use pellet scoop to pour pellets into smoke box until filled to top. Plug thermometer into the top jack labeled “1” on the left side of the control panel.
3
New York strip steaks (8–10 ounces each), trimmed
1 package (1 ounce)
fajita seasoning
4 tablespoons
canola oil, divided
3
red bell peppers cut in 1-inch slices, seeds removed
2
large red onions, peeled, sliced in 1/2-inch thick rings
Kosher salt, as desired
Ground black pepper, as desired
15–20
fajita-size tortillas
TOPPINGS (optional)
Salsa
Sour cream
Guacamole
Step 2 of 8
Select GRILL. Set grill temperature to HI. Set the thermometer to CHICKEN or BEEF. If using the thermometer with the steak, select desired doneness. Select START to begin preheating.
NOTE: For dual thermometer usage, plug thermometer 2 into the bottom jack labeled “2” then set to CHICKEN or BEEF (if BEEF, select desired doneness).
3
New York strip steaks (8–10 ounces each), trimmed
1 package (1 ounce)
fajita seasoning
4 tablespoons
canola oil, divided
3
red bell peppers cut in 1-inch slices, seeds removed
2
large red onions, peeled, sliced in 1/2-inch thick rings
Kosher salt, as desired
Ground black pepper, as desired
15–20
fajita-size tortillas
TOPPINGS (optional)
Salsa
Sour cream
Guacamole
Step 3 of 8
Cover chicken and steak with half the oil. Season with fajita seasoning and salt. In a large bowl, toss bell peppers and onions with remaining oil, salt, and pepper. Insert thermometer horizontally into the center of the largest chicken breast or steak.
3
New York strip steaks (8–10 ounces each), trimmed
1 package (1 ounce)
fajita seasoning
4 tablespoons
canola oil, divided
3
red bell peppers cut in 1-inch slices, seeds removed
2
large red onions, peeled, sliced in 1/2-inch thick rings
Kosher salt, as desired
Ground black pepper, as desired
15–20
fajita-size tortillas
TOPPINGS (optional)
Salsa
Sour cream
Guacamole
Step 4 of 8
When unit beeps to signify it has preheated and ADD FOOD displays, place chicken on left side of grill grate, gently pressing down to maximize grill marks. Place steaks on right side of grill grate. Close hood over thermometer cord to begin cooking.
3
New York strip steaks (8–10 ounces each), trimmed
1 package (1 ounce)
fajita seasoning
4 tablespoons
canola oil, divided
3
red bell peppers cut in 1-inch slices, seeds removed
2
large red onions, peeled, sliced in 1/2-inch thick rings
Kosher salt, as desired
Ground black pepper, as desired
15–20
fajita-size tortillas
TOPPINGS (optional)
Salsa
Sour cream
Guacamole
Step 7 of 8
Place vegetables on grill grate and close hood. Select GRILL. Set temperature to HI, and set time to 10 minutes. Select START to begin cooking. Skip preheat. Toss vegetables halfway through cooking.
