Steak Fajitas
Andrea
Grilled steak fajitas from show, License to Grill! Don’t forget to marinade 2 hours before grilling.
ingredients
- 1 large garlic cloves, finely chopped
- 1 jalapeno chiles, seeded and finely chopped
- 1/3 cup of fresh lime juice
- 4 tbsp, plus 1 tbsp of olive oil
- 1 tbsp of chili powder
- 1 tspn of cumin powder
- 1 large skirt of flank steak
- 1 large red bell pepper, seeded and thinly sliced
- 1 large yellow bell pepper, seeded and thinly sliced
- 1 large orange bell pepper, seeded and thinly sliced
- 2 onions, thinly sliced
- 12 flour tortillas, each 7-8 inches
- 1 1/2 cups of guacamole
- 1 1/2 cups of sour cream
- 1 1/2 cups of shredded jack cheddar cheese
directions
- 1
Place the garlic, lime juice, 4 tablespoons of oil, chili powder and cumin in a large glass or ceramic bowl and mix well. Place the flank steak in a large resealable plastic bag and pour the marinade mixture overtop. Coat well and refrigerate for at least 2 hours.
- 2
Preheat the grill to medium high heat, 375 degrees. Place a cast iron skillet on the grill and close the lid to heat.
- 3
After approximately 5 minutes, open the lid and add 1 tablespoon of oil. Add the vegetables and continue cooking with lid up, stirring every 2 minutes to ensure even cooking until the vegetables are tender, approx. 10 minutes.
- 4
Oil the grill, remove steak from marinade, lightly pat dry and place on the grill. Flip after 4 minutes and continue to cook for another 4-5 minutes for medium rare.
- 5
Remove the meat and cover with foil to keep warm. Place tortillas in foil and wrap. Place on the grill for approximately 2 minutes to heat through or (10 minutes with indirect heat).
- 6
Slice the meat thinly across the grain and toss onto the skillet with the vegetables.
- 7
Build fajitas by layering meat, vegetables, sour cream, guacamole, and cheese in the flour tortillas and wrapping.
Source: Andrea
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