I love fajitas and have been craving them for the longest time (I have to drive by Lonestar Bar and Grill every day on my way home and it is almost like torture). So I decided to pick up some of these key ingredients and make my own at home!
2 lb. skirt steak
2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces
1 large white onion, peeled and cut into 3/4-inch slices (keep the slices intact)
18 6-inch flour tortillas
toppings of your choice: cilantro, salsa, cheese, sour cream, avocados/guacamole
For the Marinade
1/3 cup soy sauce
1/3 cup fresh squeezed lime juice (about 2 to 3 limes)
1/3 cup canola oil
3 cloves garlic, minced
2 tbsp. brown sugar
1 tsp. cumin
1 tsp. chili powder
1. Prepare the marinade: whisk together all marinade ingredients in a small bowl. Reserve 1/3 cup of the marinade for the vegetables; refrigerate in a sealed container. Place the steak and the remaining marinade in a large Ziploc bag. Seal bag and press out any excess air; massage the marinade into the meat a bit. Refrigerate 3-10 hours.
2. Heat grill to high heat.
3. Remove steak from Ziploc bag and wipe off excess marinade with a paper towel. Brush the vegetables with the reserved marinade.
4. Clean and oil the grill grate. Add the steak to the super hot grill; grill covered about 2 and a half minutes preside (for medium/medium-rare), or until steak reaches desired doneness. Remove steak to a clean plate and cover with foil; let rest 10-15 minutes.
5. Add the onions to the grill (10 minutes total, turning half way) and the pepper (5 minutes total, turning half way). Remove from the grill. Briefly add the tortillas to the grill, a couple at a time and grill until warmed and lightly charred around the edges. Wrap the tortillas in foil to keep warm.
6. Thinly slice the steak, against the grain. Slice the onions in half and separate the rings. Slice the peppers.
7. Serve with tortillas, lime wedges and toppings of your choice.
It sounds like a lot to do, but as long as you properly prep everything before cooking, the grill portion goes really well if you have it all ready to go.
I put my steak on, turned, off to a clean plate all in 5 minutes; covered with foil.
Put the onions on, waited 5 minutes, turned.
Put the peppers on, waited 2.5 minutes, turned.
Waited another 2.5 minutes and took all the veggies off.
Grilled the tortillas about 1 minute per side.
All the grilling was done in about 20 minutes because I had it all ready to go. I fought a little with the veggies because some slipped between the grates of my BBQ. So my tip: buy one of those veggie baskets.
For the bell peppers, use your favorites. I had yellow and orange. I also had all the toppings: chopped cilantro, salsa, shredded cheddar cheese, sour cream, guacamole and a margarita.