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Classic Fajitas

1 flank steak or top round steak (about 2 1/2 pounds) 1/4 c lime juice (from 2 medium limes) Salt & pepper to taste 1 very large onion or equivalent small onions, peeled and cut into half-inch slices. 2 very large red bell peppers or green bell peppers, cored, seeded, and cut into large wedges 16 plain flour tortillas For Charcoal Grill: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20-30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches about grill surface for 2 seconds). For Gas Grill: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10-15 minutes. Generously sprinkle both sides of steak with lime juice, salt and pepper; place directly over coals or on gas grill grate and grill until well-seared and dark brown on first side, 5-7 minutes (4-6 minutes, covered, on gas grill). Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done that you want it to be when you eat it, 2-5 minutes (3-5 minutes on gas grill) more for medium-rare. Transfer meat to cutting board; cover loosely with foil, and let rest 5-10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper. When charcoal fire has died down to medium or gas grill burners are adjusted to medium, grill onions and peppers, turning occasionally, until onions are lightly charred, about six minutes, and peppers are streaked with dark grill marks, about ten minutes. Remove onions and peppers from grill and cut peppers into long, thin strips; set aside. Arrange tortillas around the edge o grill; heat until just warmed, about 20 seconds per side. Arrange sliced meat and vegetables on large platter; serve immediately, with tortillas, salsa and guacamole. From Cooks Illustrated

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