Steak Fajitas--Recipe and Method

Recipe by Diana Adcock
READY IN: 1hr 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Tamari is aged soy sauce and can be found in most grocery stores.
  • In a blender combine the olive oil, tamari, green onions, garlic cloves, lime juice, red pepper flakes, cumin and brown sugar.
  • Blend until smooth.
  • Cut your skirt steak into 3 equal pieces.
  • Place steaks in a large zip-lock baggie.
  • Pour in marinade, remove as much air as possible and seal.
  • Move steak around in baggie so that all sides are coated.
  • Marinate in the fridge for 1 hour.
  • Wrap your tortillas in aluminum foil-seal.
  • Slice green peppers in half-remove seeds.
  • Peel and slice your onion into 1/4 inch slices.
  • Heat charcoal until grey ash is achieved.
  • Place grill grate "directly" on top of hot coals.
  • Heat grate for 10 minutes.
  • While grate is heating up get a 2 foot length of aluminum foil and fold over once. Crimp sides well to make a foil pouch. You will want to double if not using heavy duty foil.
  • Remove steaks from marinade-place directly onto hot grate.
  • Discard marinade in baggie.
  • Cook for 1 minute 30 seconds per side.
  • Remove, place on foil and seal.
  • Let stand in sealed foil packet for 15 minutes.
  • While steak is resting grill peppers and onion slices to desired doneness.
  • Place foil wrapped tortillas on grate for 3 minutes, flip and continue to heat for another 3 minutes.
  • Open foil packet carefully so that you reserve the juices.
  • Slice steaks thinly across the grain, straight down-no need to angle the slice, no more than 1/4 inch thick.
  • Return meat to foil packet and coat with juices.
  • Slice peppers and cut onion slices in half.
  • Dress your tortillas with meat, peppers and onions.
  • Optional condiments are sour cream, guacamole, shredded sharp cheddar or queso cheese, sliced jalapeños.
  • We have used flank steak with equal success. Lay the flank steak flat on a cutting board and carefully cut it in half widthwise (so that it looks like you have two thin flank steaks), cut one into 3 pieces and continue with recipe directions, freezing the other half for another night.
  • Prep time includes marinating time.
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