Grilled Steak Fajitas

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1133, total fat 58 G., saturated fats 17 G., proteins 65 G., carbohydrates 92 G., fiber 8 G., cholesterol 166 mg, sodium 1905 mg, sugar 13 G.

Fajitas are traditionally cooked in a griddle, but if you want to infuse them with the flavors of summer, an outdoor grill is the perfect option. Grill a flank steak, bell pepper, and onion, cut into strips, and serve with tortillas. The smoky flavor from the grill is enhanced by the smoky chipotle peppers added to the marinade.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup olive oil + more as needed
3 tbsp coarsely chopped fresh cilantro
1 tsp ground cumin
3 chipotle peppers in adobo sauce
2 cloves garlic, coarsely chopped
Juice of 2 limes + as needed
Juice of 1 orange
1 skirt steak weighing 1 kg, trimmed of fat
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
12 wheat tortillas

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, chipotle peppers in adobo sauce, sweet pepper, tortilla, lime juice

Cooking the dish according to the recipe:

Combine olive oil, cilantro, cumin, chipotle pepper, garlic, lime juice, orange juice, and 1 teaspoon salt in a measuring cup or bowl. Puree with an immersion blender until smooth. Transfer the marinade to a zip-lock plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2-4 hours.
Heat a grill pan over medium heat (or preheat an outdoor grill).

Drain the marinade from the steak and season generously with salt and pepper. Lightly oil a grill pan. Grill the steak for 4 minutes per side for medium-rare. Depending on the size of your pan, you may need to cook in batches. Transfer to a cutting board and let the meat rest.
Toss the bell pepper and onion with a little olive oil and lime juice. Grill the vegetables until tender, 7-8 minutes.
Turn all available burners to medium-low heat. Place a tortilla on each burner and cook for 30 seconds to 1 minute. Flip and cook the other side. Wrap the tortillas in a clean kitchen towel to keep them warm while you cook the remaining tortillas.
Thinly slice the steak diagonally across the grain. Serve with warm tortillas and grilled vegetables.

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