Fajitas

Filed under Beef Mexican

Servings: 6

Recipe courtesy Tyler Florence. Serve with Guacamole (its own recipe) and good store-bought salsa; also good with sour cream and shredded cheese.

Ingredients

  • 1 Orange, juiced, for the mojo marinade
  • 2 Lime, juiced, for the mojo marinade
  • 4 tbsp Olive oil, for the mojo marinade
  • 2 clove Garlic, roughly chopped, for the mojo marinade
  • 3 Chipotle in adobo, for the mojo marinade
  • 3 tbsp Cilantro, fresh leaves, roughly chopped, for the mojo marinade
  • 1 tsp Ground cumin, for the mojo marinade
  • 1 tsp Salt, for the mojo marinade
  • 2 1/4 lb Skirt steak, or flank steak, trimmed of fat, cut into thirds or 8-inch pieces
  • Black pepper
  • 2 Red bell pepper, thinly sliced
  • 1 Onion, large, thinly sliced
  • Lime juice, optional, with olive oil, for the vegetables
  • 12 Flour tortilla, warm
  • Guacamole
  • Salsa, good-quality store-bought

Directions

  1. In a 2-cup measuring cup or similar container, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag and add the steak, seal and shake to coat. Refrigerate for 2 to 4 hours to tenderize and flavor the beef.
  2. Preheat a ridged grill pan on high heat. Drain the marinade from the beef. Lightly oil the grill pan. Season the steak liberally with salt and pepper. Grill over medium-high heat for 4 minutes on each side, then transfer to a cutting board and let rest. Cook in batches if needed.
  3. While the beef rests, add the bell peppers and onions, tossed with lime juice and olive oil if using, to the grill pan. Grill for 7 to 8 minutes until the vegetables are just barely limp.
  4. While the peppers and onions cook, heat the tortillas over medium-low burner flames for 30 seconds to 1 minute per side until charred, then wrap in a clean tea towel to keep warm. (Or wrap them in a damp towel and microwave in 1-minute intervals until warm and pliable.)
  5. Thinly slice the steak against the grain on a diagonal.
  6. To serve: spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.