Classic Fajitas


1 flank steak - (abt 2 1/2 lbs)
Salt to taste
Freshly-ground black pepper to taste
1 lrg onion peeled, and cut
into 1/2"-thk rounds
2 lrgs red or green bell peppers cored, seeded,
and cut into large wedges
16 flour tortillas - (10" dia)
Salsa for serving
Guacamole for serving


Preheat grill with all burners set to high and the lid down until the grill is very hot, about 15 minutes.
Sprinkle both sides of the steak with lime juice and salt and pepper to taste. Grill steak, covered, until well seared and dark brown on one side, 4 to 6 minutes. Flip steak using tongs; continue grilling on the other side until the interior of the 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.
Transfer meat to a cutting board; cover loosely with foil, and let rest for 5 minutes.
Reduce grill heat to medium. While steak rests, grill onion and peppers, turning occasionally, until onion is lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill, and cut into long, thin strips; set aside.
Arrange tortillas around edge of grill; heat until just warmed, about 20 seconds per side. (Take care not to dry out tortillas or they will become brittle.) Wrap tortillas in a towel to keep warm.
Slice meat. Arrange the sliced meat and vegetables on a large platter; serve immediately with the tortillas, salsa and guacamole passed separately.
This recipe yields 8 servings.




8.0 servings


Thursday, February 11, 2010 - 7:06pm



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