Grilled Beef Fajitas

These are great for summertime grilling. Cooking and prep time includes time for marinading.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 5  lbs  shoulder london broil beef, 3/4-inch thick (or Western griller)
• 4  teaspoons salt
• 2 1⁄2 teaspoons fresh ground black pepper
• 1 1⁄2 cups lime juice
• 3  tablespoons garlic, minced
• 3⁄4 cup yellow onion, minced
• 2  tablespoons olive oil
• 2  red bell peppers, seeded and cut into thin strips
• 2  green bell peppers, seeded and cut into thin strips
• 2  yellow bell peppers, seeded and cut into thin strips
• 1⁄2 red onion, sliced
• 16  corn tortillas or 16  flour tortillas, 6 inches in diameter
•  cheese, for topping (optional)
•  sour cream, for topping (optional)
•  guacamole, for topping (optional)
•  salsa, for topping (optional)

Directions

1. Trim the meat to remove any visible fat.
2. In medium bowl, combine the salt, pepper, lime juice, garlic and minced onion.
3. Transfer to a baking dish.
4. Add the beef, cover and refrigerate.
5. Marinate for at least 2 hours and up to 24 hours.
6. When ready to cook, preheat a gas grill to high.
7. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash.
8. Spread the coals evenly.
9. Clean the cooking grate.
10. Grill the steaks for 7-8 minutes per side for medium doneness.
11. Remove the steaks from the grill and allow them to cool about 5 minutes.
12. Cut the steaks into 1/4-inch thick strips, being sure to cut across the grain, and on a slight bias.
13. Set aside.
14. In large saute pan, heat the olive oil over medium heat.
15. Saute the peppers and onions for 5-7 minutes, or until they just begin to soften.
16. Add the steak and cook until just heated through, about another 2-3 minutes.
17. Meanwhile, grill or toast the tortillas until softened and warm, about 20 seconds per side.
18. Serve the steak mixture with the tortillas and a variety of toppings such as cheese, sour cream, guacamole or salsa.