Fajitas are a participatory meal! Let your guests assemble their own fajita by wrapping some of the steak, peppers and onions along with their choice of condiments into a tortilla.
- Juice of 3 small limes
- 3 large garlic cloves
- 1/4 cup Worcestershire sauce
- 2 tablespoons Tequila
- 2 large poblano peppers, seeded and halved
- 1 large red bell pepper, seeded and halved
- 1 large yellow bell pepper, seeded and halved
- 2 medium white onions, cut into wedges
- 2 pounds beef skirt steak
- 12 flour tortillas
- Condiments: shredded cheese, sour cream, pico de gallo, guacamole
Combine the lime juice, garlic, Worcestershire sauce and tequila. Add the peppers, onion and skirt steak. Marinate in the refrigerator 6 hours or overnight.
Wrap the tortillas in foil and place on the outer edge of a grill to warm, turning once.
Place the marinated steaks, peppers and onions on a grill 4 to 6 inches over medium-hot coals. Cook for 10 to 12 minutes uncovered or 8 minutes with the grill covered, turning once.
Remove the steak from the grill and allow to rest 5 minutes before slicing at an angle, across the grain, into 1/4-inch-thick strips. Cut the peppers into strips.
Arrange the carved steak, peppers and onion on a platter. Serve with the warm tortillas.
Serve with assorted condiments such as shredded cheese, sour cream, pico de gallo and guacamole.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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