Steak Fajitas

Submitted by adopt a greyhound

"Basic recipe from Tyler Florence but I changed it slightly. Time does not include marinating time."

 

• Ready In: 30mins
• Ingredients: 18
• Yields: 4 fajitas
• Serves: 2

ingredients

• 1⁄2 cup orange juice
• 1 lime, juiced
• 1 lemon, juiced
• 4 tablespoons olive oil
• 3 garlic cloves, roughly chopped
• 2 chipotle chiles in adobo
• 3 tablespoons fresh cilantro leaves, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 -8 ounces steaks, New York
• salt and pepper
• 1 red bell pepper, thinly sliced
• 1⁄2 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• lime juice, olive oil (optional)
• 2 -4 flour tortillas, warmed slightly on the grill
• guacamole
• salsa

directions

1. In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients.
2. Using an immersion blender, puree the marinade until smooth.
3. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 4 hours to tenderize and flavor the beef.
4. Prepare grill on med. high heat.
5. Drain the marinade from the beef. Lightly oil the grill. Season liberally with salt and freshly ground black pepper.
6. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.
7. Once the beef is off the grill and resting, add the bell peppers and onions tossed with lime juice and olive oil, to a cast iron skillet ( I put the skillet onto the grill to preheat while cooking the steaks). Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
8. When the peppers and onions are done cooking, remove the skillet and heat up the tortillas.
9. Place tortillas on the grill and let it char about 30 seconds, flip the tortilla and repeat on the second side.
10. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm.
11. Thinly slice the steak against the grain on a diagonal.

12. To serve:

13. Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
14. May also be served with sour cream and shredded cheese.

Reviews

[Heather U.]

These are delicious fajitas. I used a sirloin tri-tip cut and went with only one chipotle pepper (which was the right level of spice for my husband and son). I also axed the lemon juice since I had no lemons in the house. Grilled it all inside on my cast iron grill pan. It smoked the house up a bit but it was well worth it! So flavorful served up with both corn and flour tortillas. Thanks for posting.