GRILLED BEEF FAJITAS

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Grilled Beef Fajitas image

This recipe comes from, "The Black Dog" restaurant on Martha's Vineyard. It's my favorite beef fajita recipe, by far! Grilling the beef really makes a difference in flavor and the blend of spices are perfect. However, if you don't want to grill, the beef can be done using a cast iron pan on the stovetop. The beef will have a more intense flavor if you let it sit in the refrigerator for a few hours after applying the dry rub. You can also make the salsa, slice the onions and peppers ahead of time. Whether you're entertaining or just have a hankering for a really good beef fajita, this recipe rocks.

Provided by LifeIsGood

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 20

4 ripe tomatoes, seeded and chopped
1 red onion, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons lemon juice, freshly squeezed
1 bunch fresh cilantro, chopped
salt and pepper
2 tablespoons paprika
2 teaspoons cumin
2 teaspoons cayenne
2 tablespoons chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon powdered thyme
1 tablespoon ground marjoram
2 lbs skirt steaks or 2 lbs sirloin tip steaks
2 medium onions
2 -3 bell peppers, I like to use red and green combo
2 tablespoons olive oil
12 (10 inch) flour tortillas
1 cup sour cream

Steps:

  • Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
  • Peel and slice the onions.
  • Remove the seeds from the peppers and slice.
  • Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
  • Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
  • Warm up the tortillas by heating on the grill or in a dry pan on the stove.
  • After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
  • Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.

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