There is something so special about grilling together. The food just seems to taste better when we’ve prepared it together. Making Steak Fajitas means working together to prep, grill and serve a delicious meal. Maybe it’s the love of cooking together that makes everything taste so much better. The weekend is nearly upon us and I can hardly wait!
This is not one of those get up in the morning and decide today is the day for Steak Fajitas recipes. No, these Fajitas are something you start on Saturday after a trip to the market and cook on Sunday. Time is the key. Time for the meat and marinade to join together. Oh, but that time is so worthwhile. Everything about this meal is prepared on the grill. Perfect for summertime entertaining, when you don’t want to heat up the house. Make a salad, some margaritas and call your friends to a wonderful meal under a canopy of stars. Now this is my idea of a good time.
Grilled Flank Steak Fajitas with Vegetables
Meat and Marinade
1 1/2 lbs Beef Flank Steak
1/4 Cup Lime Juice
1/4 cup Beef Stock
2 Tablespoons Soy Sauce
2 Tablespoons Olive Oil, divided
1/2 teaspoon Garlic, minced
Ghost Pepper Hot Sauce to taste
Trim excess fat from flank steak. Score meat in diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in resealable plastic bag set in shallow dish. Set aside until ready to fill.
Note: You can mince your own garlic or use minced garlic from a jar. If using jarred garlic, press out as much liquid as possible.
Combine the lime juice, beef stock, soy sauce, 1 tablespoon olive oil and garlic. Add a few drops of Pepper Sauce to taste. Blend well and pour over meat; sealing the bag. Marinate in refrigerator for 12 to 15 hours, turning bag occasionally. When ready, drain the meat, reserving marinade.
1 Red Bell Pepper, corded and cut into strips
1 Yellow Bell Pepper, cored and cut into strips
2 Yellow Onions, cut into slivers
Cut peppers and onions. Set aside.
Fold a 36-inch by 18-inch piece of heavy foil in half to create an 18-inch square. Place pepper and onions in the center of the foil. Drizzle with remaining oil.
Bring up two opposite edges, seal with a double fold. Fold remaining ends to enclose the vegetables, leaving space for the seam to build. Set aside
1 Avocado, peeled and chopped
1/4 Cup Hot Salsa
1 Tablespoon Cilantro, chopped
1 tablespoon Lime Juice
1/4 Teaspoon Hot Pepper Sauce
In a small bowl, combine the avocado, salsa, cilantro, 1 tablespoon of the lime juice and hot pepper sauce. Taste and adjust seasoning if necessary. Cover and chill avocado mixture until ready to use.
Tortillas and Garnish
12 Four Tortillas, 8-inches round
1 Medium Tomato, dices
1 Cup Sour Cream
1 Cup Mexican Cheese, optional
Sliced Avocados, optional
Wrap tortillas in heavy foil.
Chop tomatoes and place in a serving bowl. Set aside.
Have sour cream and cheese in bowls for serving.
Build a nice, hot fire for direct grilling. Once the grill is ready, place the vegetable packet on the rack directly over medium coals. Grill uncovered for 5 minutes.
Place meat on grill next vegetable. Grill for 11 minutes. Brush meat with marinade; turn meat.
Place tortilla packet on grill. Grill for up to 6 to 8 minute more or until meat is medium (160-degrees) and vegetables are crisp-tender, turning tortilla packet once. Discard any remaining marinade.
Thinly slice meat diagonally across grain. Spread meat out on a large platter. Surround grilled meat with the vegetables. Serve with warm tortillas, avocado mixture, tomatoes, sour cream and cheese.
Fill tortillas as desired and enjoy.