Classic Fajitas
By: Anonymous
Published: Thursday, February 11, 2010 - 7:06pm

Ingredients




1 flank steak - (abt 2 1/2 lbs)
cup lime juice
Salt to taste
Freshly-ground black pepper to taste
1 lrg onion peeled, and cut
into 1/2"-thk rounds
2 lrgs red or green bell peppers cored, seeded,
and cut into large wedges
16 flour tortillas - (10" dia)
Salsa for serving
Guacamole for serving

Preparation

1 Preheat grill with all burners set to high and the lid down until the grill is very hot, about 15 minutes. 2 Sprinkle both sides of the steak with lime juice and salt and pepper to taste. Grill steak, covered, until well seared and dark brown on one side, 4 to 6 minutes. Flip steak using tongs; continue grilling on the other side until the interior of the meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare. 3 Transfer meat to a cutting board; cover loosely with foil, and let rest for 5 minutes. 4 Reduce grill heat to medium. While steak rests, grill onion and peppers, turning occasionally, until onion is lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill, and cut into long, thin strips; set aside. 5 Arrange tortillas around edge of grill; heat until just warmed, about 20 seconds per side. (Take care not to dry out tortillas or they will become brittle.) Wrap tortillas in a towel to keep warm. 6 Slice meat. Arrange the sliced meat and vegetables on a large platter; serve immediately with the tortillas, salsa and guacamole passed separately. 7 This recipe yields 8 servings.