Grilled Beef Fajitas

By kimvess

Ingredients

• 1/2 cup low sodium soy sauce
• 1/2 cup lime juice
• 1/2 cup canola oil
• 4 tablespoons brown sugar, packed
• 2 teaspoons ground cumin
• 1 tablespoon Chipotle chili powder
• 6 cloves garlic, minced
• Sea salt and fresh cracked pepper, to taste
• 2 pounds skirt steak, trimmed but left whole
• 3 large bell peppers (red, green or yellow), seeded, stemmed and cut into 1/2-inch thick slices
• 1 large yellow onion

Details

Servings 1
Adapted from chefscatalog.com

Preparation

Step 1

In a medium mixing bowl add soy sauce, lime juice, canola oil, brown sugar, cumin, chili powder, garlic and salt and pepper. Whisk to combine until sugar has dissolved. Remove 1/2 to 3/4-cup of marinade and reserve for vegetables.

In a large mixing bowl or large zip-top bag, add trimmed and meat. Pour marinade over all of the meat, and toss to thoroughly coat. Cover bowl or seal bag and place in the refrigerator for 2 to 3 hours, up to 8 hours. Remove heat from refrigerator 30 minutes to an hour before grilling to let meat come to room temperature.

Light grill and establish a medium-high to high heat. While grill heats, combine sliced vegetables and reserved marinade. Toss to thoroughly coat. Cover and set aside until ready to grill.

Once grill has come to temperature, place a grilling pan or tray over the grate and let preheat, 3 to 4 minutes. Add vegetables, and let cook, stirring occasionally, for about 10 minutes or until vegetables are softened. Transfer to serving platter. Place meat on the grill. Cover, and let sear for 1 to 2 minutes. Turn steaks, and continue cooking another 1 to 2 minutes. Continue to cook steak, turning often, until internal reads 115 to 120 F for medium-rare, 125 to 130 F for medium, or to taste. Transfer to platter, tent loosely with foil, and let rest 10 minutes.

Slice meat against the grain into 1/2-inch strips, and place on platter with vegetables. Serve with warm tortillas, pico de gallo, guacamole, sour cream, and cheese. Makes 4 to 5 servings