Steak Fajitas
Lindsey
ingredients
For the Marinade- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipolte chiles, in adobo sauce
- 3 tablespoon roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 1/4 lbs flank steak
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 flour tortillas, warm
directions
- 1
Combine all the marinade ingredients in a blender or food processor. Puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
- 2
Preheat a ridged grill pan on high heat.
- 3
Drain the marinade from the beef. Lightly oil the grill pan. Season liberally with salt and freshly ground black pepper. 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.
- 4
Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- 5
While the peppers and onions are cooking, heat up the tortillas. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Repeat until you have warmed all of your tortillas.
- 6
Thinly slice the steak against the grain on a diagonal.
- 7
Put tortillas together and enjoy! Try with the pico de gallo recipe.
Source: Lindsey
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