Steak Fajitas

Name: Steak Fajitas
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 Tbsp cilantro (roughly chopped); 1 tsp ground cumin; 2 garlic cloves (roughly chopped); 3 chipolte chiles in adobo; 2 limes (juiced); 1 orange (juiced); salt & pepper; 2 1/4 lbs skirt steak (trimmed); 2 red bell peppers (thinly sliced); 1 large onion (thinly sliced); 12 homemade gf tortillas

John Carkeet

Prep 2 hrs2h

Cook 45 mins45m

Serves 4

Ingredients

¼ cup olive oil
3 tbsps cilantro (roughly chopped)
1 tsp ground cumin
2 garlic cloves (roughly chopped)
3 chipolte chiles in adobo
2 limes (juiced)
1 orange (juiced)
salt & pepper
2 ¼ lbs skirt steak (trimmed)
2 red bell peppers (thinly sliced)
1 large onion (thinly sliced)
12 homemade gf tortillas

Instructions

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1
Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for .
2
Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
3
Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
4
Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, .
5
Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for to . Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
6
Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.

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