Grilled Steak Fajitas
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Category
Main Course
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Cusine
Mexican
What do you need?
How to make?
Ingredients
1 1/2 lbs flank or skirt steak
6 Tbsp fresh lime juice
1/3 cup canola oil
3 cloves garlic
1 jalapeno
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp paprika
Salt and freshly ground black pepper
1/2 cup fresh cilantro
2 - 3 bell peppers sliced into 1/2-inch thick strips
1 large yellow onion
For serving:
8 - 12 tortillas flour or corn tortillas
Lime wedges
Avocado slices or guacamole
Pico de gallo or salsa
Directions
In a small mixing bowl combine lime juice, canola oil, garlic, jalapeño, chili powder, cumin, paprika and season with salt and pepper to taste . Set aside 3 Tbsp of the marinade in refrigerator for the veggies. Place steak in a gallon size resealable bag, pour in marinade and add cilantro, working to get some of the cilantro on both sides of each piece of beef. Seal bag while pressing air out, then rub marinade into beef. Chill 3 - 6 hours. Preheat a grill over moderately high heat for about 15 minutes. Brush grill lightly with oil , remove steaks from marinade and place on grill, grill about 3 - 4 minutes per side to reach desired doneness . Remove from grill and transfer to a cutting board and tent with foil, rest 5 - 10 minutes while grilling veggies, then thinly slice against grain. Meanwhile, toss veggies with remaining 3 tbsp marinade, season with additional salt as desired, add veggies to grill and grill about 5 - 10 minutes until crisp tender. Transfer to a boil and cover with foil while assembling fajitas. To warm tortillas you can wrap them tightly in two batches in two separate sheets foil and grill with veggies during last 2- 3 minutes, rotating once halfway through. Or you can place them in damp paper towels in microwave and heat until warmed. To assemble, top warm tortillas with warm beef, veggies and desired toppings. Serve with lime wedges for spritzing over top.