Matt Groark: South Jersey educator, pitmaster, and Season 2 competitor on Gordon Ramsay's Next Level Chef, shares his go-to flank steak fajita recipe, prepared with the Benchmade Station Knife.
My older sister was a waitress at a popular food establishment not far from our hometown, Erial, NJ, very well known for a viral jingle that had everyone singing, “I want my baby back, baby back, baby back, ribs!” Throughout the fall and winter, I would meet a couple of friends there on Sunday or Monday nights to watch the week's prime time NFL matchup, but it wasn’t the ribs I would order. My meal of choice was always the fajitas. I can still remember the sweet harmony of that sizzle as my eyes locked in on that trail of steam following behind the server.
Over the years, recreating those nights at home has always been a trip down memory lane. Isn’t that a big part of what food should do? This recipe takes me right back to that moment and reminds me of great times—and delicious fajitas—shared with friends and family.
INGREDIENTS
- 1 pound flank steak
- Spice Mix: 1 tablespoon chili powder, 1 teaspoon paprika. 1 teaspoon cumin, Salt and pepper to taste. Alternatively, use 2 tablespoons Rub City La Chingadera in place of the spice mix
- 2 tablespoons Rub City La Chingadera
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon extra virgin olive oil
- 4 to 8 flour tortillas
INSTRUCTIONS
STEP 1:
Preheat your grill to high heat.
STEP 2:
In a small bowl, mix the chili powder, paprika, cumin, salt, and pepper. Alternatively, use Rub City La Chingadera as a ready-made substitute. Rub the mixture onto the flank steak.
STEP 3:
Set the steak on the grill and cook for 5 minutes on each side until the internal temperature reaches 130°F for medium-rare. After that initial ten minutes, check the internal temperature with a probe, and if it's not quite there yet, cook for another couple of minutes per side.
STEP 4:
While the steak is on the grill, mix the sliced bell peppers, onion, garlic, and olive oil in a large bowl. Season with salt and pepper to taste. Place the vegetable mixture in a grill basket, place on the grill, and cook until tender and slightly charred for about 5 to 7 minutes.
STEP 5:
Once the flank steak reaches 130°F, remove it from the grill and let it rest for 10 minutes. Remember, the steak will continue to rise in temperature by another 5 degrees.
STEP 6:
Thinly slice against the grain. Serve the sliced steak and grilled vegetables on a warm flour tortilla. If desired, add your favorite toppings, such as guacamole, sour cream, and cheese. Enjoy!
Teacher Tips:
- If you prefer, you can substitute skirt steak for the flank steak. It responds very well to a marinade and is incredibly tender and flavorful.
- Regardless of the cut used, slice the steak against the grain.
What to Serve With Fajitas
Fajitas are a full meal on their own, but the right sides make them a spread worth gathering around. A few go-to additions:
Guacamole: Fresh avocado, lime, cilantro, and a pinch of salt. Made fresh, it balances the char from the grill and adds a richness that pulls the whole plate together.
Pico de gallo: Diced tomato, white onion, jalapeño, and cilantro. Bright, acidic, and easy to make ahead of time. A sharper contrast to the smokiness of the steak.
Mexican rice: A simple tomato-based rice rounds out the meal and makes the portions stretch further, especially useful when feeding a crowd.
Homemade Tortillas: They are easy to make and well worth the effort. If you are going with store-bought, warm them directly on the grill or over an open flame for thirty seconds per side before serving.
About Matt Groark
Widely recognized as “The Meat Teacher,” Matt Groark is a South Jersey educator and content creator who captivates audiences with his passion for barbecue, over-the-top tailgates, and community. Originally a health and physical education teacher at Washington Township High School, Groark transitioned to teaching culinary arts in the 2023–2024 school year, aligning his profession with his culinary pursuits.
In 2018, Groark founded Groark Boys BBQ. What began as a high school fundraiser evolved into a catering and events business serving as a platform for charitable giving, raising tens of thousands for various causes by 2020. Groark's authentic cooking tutorials and family-oriented content have earned him a substantial social media following of over 5.5 million followers across platforms.
In 2023, Groark showcased his culinary skills on Season 2 of Gordon Ramsay’s “Next Level Chef,” competing under Richard Blais's mentorship. Although he did not win, his participation highlighted his versatility beyond barbecue.
Matt Groark is a devoted husband to his wife, Kristin, and a proud father to their two sons, Aidric and Nash. The family resides in Medford Lakes, New Jersey, where Groark inspires others through his dedication to education, community, and BBQ.
For Matt, the right tools are as important as the ingredients. Explore the knife he relies o: the Station Knife in OD Green G10, or browse our full Cutlery collection. Not sure which knife suits your cooking style? Try our Knife Finder to discover your best match.
9 comments
Photos too small to show any detail at all!
Rub City La Chingadera apparently contains chili powder, paprika, cumin, salt, and pepper. It would be useful to provide quantities. Thank you.
Cool recipe! Loved how Matt Groark connects nostalgia and flavor — his flank steak fajitas are mouth-watering and feels more than just cooking, like revisiting good times. The tips about grilling hard, letting the steak rest, and slicing against the grain are exactly what separates good fajitas from great ones. https://www.ankaoutdoor.com/kategori/bicak-modelleri
No where in the ingredients list does cumin, chili powder and paprika appear. Or the amount of said ingredients. As for the Chingadera, how about an alternative?
Washington Township!!!
Grew up in Sewell off Delaea Drive.
I GOTTA try this!