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Grilled Steak Fajitas

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Ingredients

Adjust Servings:
1/4 cup Vegetable oil or canola oil
1/4 tsp Cumin
4 tbsp Lime juice
1 Tbsp White sugar
1 Chipotle pepper in adobo sauce
1 tsp Chili powder
1 lb Skirt Steak or flank steak
1 large Sweet onion sliced into ¼"-thick rings and skewered with toothpicks
2 Garlic cloves crushed and peeled
2 Large Bell pepper (a mix of green and red is best), stemmed, seeded, and quartered
Salt
Black pepper
Guacamole For Serving :
Pico de Gallo
Shredded Jack cheese
8 small Tortillas or corn tortillas, warmed on the grill

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Grilled Steak Fajitas

Cuisine:

    Fajitas appear to be one of the healthiest Tex-Mex meals on paper. The truth isn't so rosy; excessive amounts of oil, cheese, and sour cream always load restaurant fajitas with more than 1,000 calories. Our version, which is fully prepared on the grill, has half the calories and double the flavor.

    • 40 minutes + 2 hours
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Grilled Sirloin Fajitas are a Tex Mex classic and a restaurant mainstay. They’re the perfect combination of well-seasoned steak grilled with bell peppers and onions, all wrapped in a warm tortilla.

     

    Tex Mex cuisine combines the best of both American and Mexican cuisines to create a unique dish.

    Featured image:
    Grilled steak fajitas
    by The Tortilla Channel @ flickr

    Steps

    1
    Done

    1. Whisk together the oil, lime juice, sugar, chipotle, garlic, chili powder, and cumin in a blender.

    2
    Done

    2. Turn the blender on until the mixture is smooth and unicolor. Combine the ingredients in a sealable plastic bag with the skirt steak, seal, and let the components marinate in the refrigerator for at least one hour (you can go up to 4 hours).

    3
    Done

    3. Preheat the grill to high heat. Using a paper towel, wipe the steak dry after removing it from the marinade.

    4
    Done

    4. Season with salt and pepper all over, then grill for 4 to 5 minutes on each side, or until a crust forms, the flesh is firm but yielding to the touch, and an instant-read thermometer placed into the thickest portion of the steak reads 135°F.

    5
    Done

    5. Grill the onions and peppers for 8 to 10 minutes, occasionally stirring, until tender and caramelized while the steak cooks.

    6
    Done

    6. After at least five minutes of resting, slice the steak into thin slices against the natural soft-cooked grain of the flesh.

    7
    Done

    7. Chop the onions and peppers roughly and mix these contents. Serve the steak and veggies with guacamole, cheese, pico de gallo, and warm tortillas

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