Makes 4 large Fajitas
Prep time: 15 minutes plus 4 hours for marinating
Cook time: 15 minutes
Marinade (adapted from Tyler Florence):
1/4 c. fresh orange juice
1 lime, juiced
2 tbsp. olive oil
1 garlic clove, minced
2 chipotle in adobo, minced
2 tbsp. chopped cilantro (you can leave this out, if you don’t like it)
1/2 tsp. ground cumin
1/2 tsp. salt
1 lb. skirt steak, cut into 8 inch pieces
salt and pepper
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1 onion, thinly sliced
lime juice and a splash of olive oil
4 flour tortillas, warmed (either over a burner or in the microwave)
1 c. Guacamole, (either store-bought or homemade)
In a small measuring cup, combine marinade ingredients. Transfer marinade to a Ziploc bag and add the steak, seal and shake to coat. Refrigerate beef for at least 4 hours.
Preheat a grill pan over high heat (you can also use a large skillet if you do not have a grill pan).
Drain the marinade from the beef. Lightly oil the grill pan. Season meat liberally with salt and pepper. Grill steak over medium-high heat for 4 minutes on each side. You may need to cook in batches. Transfer to a cutting board to rest while the vegetables are cooking.
Toss the peppers and the onions with a squeeze of lime juice and a drizzle of olive oil. Add the peppers and the onions to the grill and season with salt. Grill until veggies are softened (about 5-7 minutes).
Meanwhile, heat the tortillas. I usually use the microwave. I wrap the tortillas in a dampened paper towel and microwave for 1 minute.
Thinly slice the steak against the grain on an angle.
To serve:
Spread some guacamole on a tortilla, top with steak and peppers.
This can also be served with shredded cheese, sour cream, salsa, or scallions.
