Grilled Beef Fajitas

Name: Grilled Beef Fajitas
Yield: 6 servings
Ingredients: 0 Vegetable oil; 3 cloves garlic; 1 onion; 1 poblano pepper; 1 red bell pepper; 1 tablespoon olive oil; 0 Kosher salt and freshly ground black pepper; 12 corn or small flour tortillas; 1.5 pounds skirt steak; 1 tablespoon fresh lime juice; 1 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.5 cup fresh cilantro leaves; 0 Sour cream; 0 Pickled jalapenos

Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.

6 servings

Imported from www.foodnetwork.com

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Ingredients

Vegetable oil0
garlic3 cloves
onion1
poblano pepper1
red bell pepper1
olive oil1 tablespoon
Kosher salt and freshly ground black pepper0
corn or small flour tortillas12
skirt steak1.5 pounds
fresh lime juice1 tablespoon
ground cumin1 teaspoon
ground coriander0.5 teaspoon
fresh cilantro leaves0.5 cup
Sour cream0
Pickled jalapenos0

Nutrition

520

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
2
Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
3
Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
4
Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
5
Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
6
Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.

Tips

•
Slice the skirt steak against the grain—look for the direction of the muscle fibers and cut perpendicular to them. Skirt steak has very long, obvious fibers, and cutting with the grain will leave you with chewy, tough strips no matter how well you grilled it.
•
Don't over-marinate in the lime juice. The acid will start to 'cook' and mush the surface of the steak if left too long. Toss the steak with lime, cumin and coriander just before grilling—5 to 10 minutes of contact is plenty for this recipe.
•
Skirt steak cooks fast because it's thin, so pull it at medium (7-10 min) and rest it a full 5 minutes before slicing. Cutting too early lets all the juices run out onto the board instead of staying in the meat.
•
No poblano? Swap in an Anaheim or a second bell pepper for a milder version, or a jalapeño (seeded) if you want more heat. You can also substitute flank steak for skirt—just increase the grilling time a couple minutes since it's thicker.
•
Make-ahead: the foil vegetable packet can be assembled a day in advance and refrigerated, and the steak can be trimmed and portioned ahead. Store leftover sliced steak and veg separately from tortillas, and reheat the steak gently to avoid overcooking—refrigerated leftovers keep 3-4 days.