Fajitas

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Pre-Notes

If you prefer, you can cut the peppers and onions into strips and saute them in olive oil and cumin.

Ingredients

1. 1 flank steak (about 2 1/2 pounds)
2. ¼ c fresh lime juice from 2 to 3 limes
3. 1 large onion, peeled and cut into 1/2-inch thick rounds (do not separate into rings)
4. 1 large red bell pepper, seeded and cut into large strips
5. 1 large green bell pepper, seeded and cut into large strips
6. cumin
7. 16 flour tortillas (10-inch)

Instructions

1. Turn all burners to high and preheat with lid down until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave all burners on high.
2. Generously sprinkle both sides of steak with lime juice and salt and pepper to taste.
3. Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes. Using tongs, flip steak; continue grilling until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare (depending on thickness of steak).
4. Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.
5. While meat rests, turn burners to medium. Grill onions and peppers, (sprinke with cumin) covered, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes.
6. Remove vegetables from grill and cut into long, thin strips; set aside.
7. Lower burners to low and heat tortillas until just warmed, about 20 seconds per side. (Take care not to dry out tortillas or they will become brittle; wrap tortillas in towel to keep warm and then place them in basket.)

5. Slice steak very thin on bias against grain; adjust seasonings with additional salt and pepper. Arrange sliced meat and vegetables on large platter; serve immediately with tortillas, passing salsa and guacamole separately.

Picture of Recipe