Dinner on the patio and what a delicious way to enjoy a warm summer evening! Marinate the steak the day before, grill some onions and peppers, make a salad, warm up some corn tortillas and pass around the salsa. I used sirloin steak because it’s what I had on hand and grilled it for 4 or 5 minutes per side over a hot fire for medium rare.
Makes Approximately 8 Servings
For the Steak:
2 lbs. flank steak or other grilling steak (Hangar would be excellent just adjust cooking time accordingly)
¼ cup freshly squeezed lime juice
1 tsp. chili powder
1/3 cup EVOO
3 crushed & minced garlic cloves
1 tsp. ground cumin
½ tsp. each of dried oregano & freshly ground black pepper
½ tsp. Tabasco
½ tsp. salt
For the Grilled Veggies:
2 each red & yellow or orange bell peppers
2 red onions, peeled
EVOO
For Serving the Fajitas:
2 – 4 corn tortillas per person, heated
1 cup or more homemade or purchased salsa (either tomato or tomatillo)
Marinate the Steak:
Combine all ingredients except the steak in a small bowl. Place the steak into a flat glass pan large enough just to accommodate the steak. Pour the marinade over the steak, turn the steak over in the marinade to coat well; cover with plastic wrap, place in the fridge for 12 hours and up to 24 hours.
Prepare the Veggies:
Cut each pepper in half, remove the seeds and membrane, then cut each half into thirds. Slice the red onions into ½” thick slices; skewer the onion slices together with toothpicks to hold them together while grilling. Brush the veggies with enough EVOO just to coat.
Place the steak over a hot grill directly over the coals, cooking for 4 – 5 minutes per side for a 1″+ thick steak. If using a flank steak the cooking time would be about the same. Place the veggies on the barbecue with the steak, when they are done remove to a warm platter, keeping warm in a 180 F oven. When the steak is cooked, remove to a warm platter & allow it to rest for 5 – 10 minutes. Thinly slice the steak against the grain & place on a serving platter along with the grilled veggies.
Wrap the tortillas in foil & heat for approximately 10 minutes in a 350 F oven…or you can place the packet on the grill making sure you flip the packet over occasionally to ensure the tortillas don’t burn on the bottom.
Serve the steak and grilled veggies in warm tortillas topped with salsa.
