Beef Fajitas

Beef, Peppers and Onions:

1 1/2 lbs beef flank steak

2 Tablespoons olive oil for the beef and 1-2 Tablespoons for the peppers and onions

2 Tablespoons lime juice

1/4-1/2 teaspoon ground coriander

1/2 teaspoon paprika

1/4 teaspoon dill seeds

1/4 teaspoon crushed red pepper

1/4 – 1/2 teaspoon ground black pepper

1-2 garlic cloves, minced

salt to taste

2 – 3 bell peppers

1-2 large onions (red or yellow)

Toppings:

Pico de Gallo

Guacamole

fresh cilantro, chopped

sour cream

4 oz grated Monterey Jack cheese

Instructions:

You can use store bought flour tortillas or make tortillas from scratch. I used this recipe that I found on Pinterest. This is definitely not an authentic Mexican recipe, but I don’t care – the tortillas taste SO good. It’s surprisingly easy to make tortillas at home. Another benefit is that you can make a large batch and store them in your freezer. You will only need half a batch of tortillas for this recipe, but I usually make a full batch and use the second half of tortillas the next morning to make Breakfast Burritos.

Marinate the steaks in the olive oil, lime juice, ground coriander, paprika, dill seeds, crushed red pepper, ground black pepper, salt and garlic. Make sure the entire flank steak is coated in the marinade. Set aside for at least 15 minutes and up to 4-6 hours in advance.

Prep the veggies next. Cut the peppers on each side, so that you end up with four pieces from each pepper. Discard the seeds and tops. Cut the onions into thick slices. Brush the peppers and onions on both sides with olive oil and season with salt and ground black pepper.

Preheat the grill on high for at least 15 minutes. Brush the grill grates with a paper towel that has been dunked in oil. Place the steak on the grill and cook on high heat, covered, about 6-8 minutes.

At this time, place the peppers and onions on the grill. Cook the veggies until they are golden with slight char marks. Flip them over and continue cooking on the second side until they are as done as you like them. It will be about 8  minutes total.   Flip the steak over and grill for 4-6 minutes on the second side. Take the steak off the grill, cover loosely with aluminum foil and set aside to rest for 5-10 minutes before slicing it thinly. 

Slice the peppers into  large strips.

You can warm up the tortillas by grilling them for a minute or so on the grill, or use a skillet or microwave for half a minute to a minute. Serve the fajitas by placing the beef, peppers and onions on the warm tortilla and then load it up with all your favorite toppings. I like to set it up like a buffet, with the beef, peppers and onions together and then the tortillas and all your favorite toppings alongside. You can use plain chopped or sliced tomatoes and chopped/sliced avocado instead of the Pico de Gallo and Guacamole, if you’re short on time.