Get a deep sear on your beef fajitas by grilling them instead of pan-frying.

Grilled Beef Fajitas 

Pat steaks dry. Rub with 1 teaspoon oil; sprinkle with fajita seasoning and 1 teaspoon kosher salt. Let stand at room temperature for 20 minutes.

Preheat charcoal or gas grill for direct cooking over medium heat. For the dressing, whisk together lime juice, 2 tablespoons oil, honey, garlic, remaining 1/4 teaspoon salt, cumin, and black pepper in a small bowl; set aside. 

Toss pepper strips and onion with remaining 1 tablespoon oil. Transfer to a wire-mesh grill basket.

Grill steak for 8 to 12 minutes or until 130 degrees for medium-rare doneness, turning halfway through. Grill vegetables for 4 to 6 minutes or until crisp-tender, turning occasionally. Add tomatoes to the grill basket during the last 2 minutes. Remove from grill. 

Transfer steak to a cutting board; loosely cover with foil and let rest for 5 minutes. Thinly slice steak across the grain. Arrange steak, vegetable mixture, greens, avocado, and tortillas on a platter. Sprinkle with Cotija cheese. Serve fajitas with dressing and lime wedges.