This was one of the best fajitas I have ever had! Thanks, Kelly!
1 orange, juiced
2 limes, juiced
4 T, olive oil
2 garlic cloves, roughly chopped
3 chipolte chiles, in adobo sauce
3 T roughly chopped fresh cilantro leaves
1 tsp ground cumin
1 tsp salt
2 1/4 lb shirt or flank steak, trimmed of fat, cut into thirds or 8 inch pieces
salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
guacamole, recipe follows
good quality store bought salsa
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2-4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan, you may need to cook in batches.
Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7-8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame; place a tortilla on each flame and let it char about 30 seconds to 1 minute. Flip the tortilla and repeat on the second side. Once heated and charred, remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all the tortillas. Or, you can heat the tortillas in the microwave.
Thinly slice the steak against the grain on the diagonal.
To serve: Spread guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.
5 ripe Hass avocados
3-4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chipped
1 big handful fresh cilantro leaves, roughly chopped
kosher salt and freshly ground pepper
Drizzle olive oil
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. mash the avocados with a fork, leaving them still a bit chunky. Add all the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it does not brown and refrigerate for at least an hour before serving.