Fajitas
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients
3
Using an immersion blender, puree the marinade until smooth
4
Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat
5
Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef
6
Preheat a ridged grill pan on high heat
7
Drain the marinade from the beef
8
Lightly oil the grill or grill pan
9
Season liberally with salt and freshly ground black pepper
10
Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest
11
Depending on the size of your grill pan you may need to cook in batches
12
Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using
13
Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp
14
While the peppers and onions are cooking, heat up the tortillas
15
Turn any free burners on a medium low flame
16
Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side
17
Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm
18
Repeat until you have warmed all of your tortillas
19
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute
20
Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable
21
Thinly slice the steak against the grain on a diagonal
22
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa
23
Roll up the tortilla to enclose the filling
24
May also be served with sour cream and shredded cheese
25
5 ripe Hass avocados 3 to 4 limes, juiced 1/2 small onion, chopped 1 small garlic clove, minced 1 serrano chile, chopped 1 big handful fresh cilantro leaves, roughly chopped Kosher salt and freshly ground black pepper Drizzle olive oil Halve and pit the avocados
26
With a tablespoon, scoop out the flesh into a mixing bowl
27
Mash the avocados with a fork, leaving them still a bit chunky
28
Add all of the rest of the ingredients, and fold everything together
29
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving