*Raleigh Rub Steak Fajitas

Flavor starts long before the first sizzle. Bloom Raleigh Rub in olive oil, let the marinade do its work, then grill tender steak for fajitas bursting with fresh, savory flavor.

Tender grilled flank steak, bright lime, and the bold flavors of Raleigh Rub come together in a fajita recipe that is simple, flavorful, and perfect for weeknight grilling. The seasoning's balance of savory spices and herbs enhances the natural richness of the beef while allowing fresh toppings to shine.

Bloom Classification

Medium Bloom (Medium Intensity)

Best Medium: Olive Oil

Why the Bloom Works

Blooming Raleigh Rub in olive oil before creating the marinade releases aromatic compounds that penetrate the meat more effectively. The result is deeper flavor throughout the steak rather than simply seasoning the surface.

Ingredients

For the Steak

• 2 pounds flank steak or skirt steak (907 g)

• ¼ cup olive oil (60 ml/55 g)

• ⅓ cup fresh lime juice (80 ml/80 g)

• 2 tablespoons Raleigh Rub Seasoning (18 g)

For Serving

• 6 large flour tortillas (300 g)

• 2 cups shredded lettuce (100 g)

• 1 cup pico de gallo (240 g)

• ½ cup sour cream (120 g)

• 1 cup guacamole (225 g)

• Lime wedges for serving

Optional Fajita Vegetables

• 1 red bell pepper, sliced (150 g)

• 1 green bell pepper, sliced (150 g)

• 1 large onion, sliced (225 g)

Method

Bloom the Seasoning

1. Warm the olive oil in a small skillet over low heat.

2. Add Raleigh Rub Seasoning.

3. Stir continuously for 30 seconds until fragrant.

4. Remove from heat and allow to cool slightly.

Marinate the Steak

1. In a large bowl, whisk together bloomed oil and lime juice.

2. Place steak in a shallow dish or zip-top bag.

3. Pour marinade over steak and coat thoroughly.

4. Refrigerate for at least 2 hours or up to overnight.

Grill the Steak

1. Preheat grill to medium-high heat.

2. Remove steak from marinade and discard excess marinade.

3. Grill 4 to 6 minutes per side for medium-rare, depending on thickness.

4. Transfer to a cutting board and rest for 10 minutes.

Grill the Vegetables (Optional)

1. Toss peppers and onions with a small drizzle of olive oil.

2. Grill until lightly charred and tender.

3. Remove from heat and keep warm.

Slice and Assemble

1. Slice steak thinly across the grain.

2. Warm tortillas.

3. Divide steak among tortillas.

4. Add grilled vegetables, lettuce, pico de gallo, sour cream, and guacamole.

5. Serve immediately with lime wedges.

Best With

• Mexican street corn

• Black beans

• Cilantro lime rice

• Watermelon slices

• Iced tea

Raleigh Rub Notes

• Always slice flank or skirt steak across the grain for maximum tenderness.

• Resting the meat before slicing keeps more juices inside the steak.

• Raleigh Rub works especially well with beef because its savory profile enhances grilled flavors without overpowering them.

• Leftover steak makes excellent tacos, salads, and rice bowls the next day.

At Oak City Spice Blends, we believe great fajitas begin with great seasoning. Raleigh Rub transforms a simple grilled steak into a meal full of bold flavor while keeping the preparation easy enough for any night of the week.

Raleigh Rub - Southern BBQ Seasoning

$11.00

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