CLASSIC FAJITAS {atk}

Photo by JANINE W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    medium Hass avocados

  • 2

    tablespoons minced onion

  • 1

    medium clove garlic, minced

  • 1

    small jalapeño, minced

  • 1/4

    cup minced fresh cilantro leaves

  • 1/4

    teaspoon table salt

  • 1/2

    teaspoon ground cumin {opt}

  • 2

    tablespoons lime juice

  • 1

    flank steak {2.5 lb.}

  • 1/4

    c. lime juice {2 med , 2.25oz}

  • 1

    very large onion, 1/2” slices

  • 2

    x-large red or green bell peppers, large wedges

  • 16

    {10”} plain flour tortillas

  • Classic Red Tomato Salsa:

  • 3

    large ripe tomatoes {2-lb},diced small

  • 1/2

    cup tomato juice

  • 1

    small chipotle chile, minced {2 T.}

  • 1

    medium red onion, diced small

  • 1

    medium clove garlic, minced

  • 1/2

    cup chopped fresh cilantro leaves

  • 1/2

    c. lime juice {4.25oz,4 med}

  • Table salt

Directions

CHUNKY GUACAMOLE: Halve one avocado, remove pit and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt and cumin with tines of a fork until just combined. Halve and pit remaining two avocados and prepare. Gently scoop out avocado into bowl with mashed avocado mixture. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary and serve. {Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temp, removing plastic wrap at the last moment, before serving}. CLASSIC RED TABLE SALSA: Mix all ingredients, including salt to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 5 days. FAJITAS: FOR CHARCOAL GRILL: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20-30 minutes. Pile coals on one-half of grill bottom, position grill rack & heat until very hot {you can hold your hand 5 inches above grill surface for 2 seconds}. FOR GAS GRILL: Turn all burners on gas grill to high, close lid, & heat grill until hot, 10-15 minutes. Generously sprinkle both sides of steak with lime juice, salt & pepper; place directly over coals or on gas grill grate & grill until well-seared & dark brown on first side, 5-7 minutes {4-6 min, covered, on gas grill}. Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done than you want it to be when you eat it, 2-5 minutes {3-5 minutes on gas grill} more for med-rare {depending on heat of fire and thickness of steak}. Transfer meat to cutting board; cover loosely with foil, and let rest 5-10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper. When charcoal fire has died down to medium or gas grill burners are adjusted to medium {you can hold your hand 5” above grill surface for 4 seconds}, grill onions and peppers, turning occasionally, until onions are lightly charred, about 6 minutes and peppers are streaked with dark grill marks, about 10 minutes. Remove onions and peppers from grill and cut peppers into long, thin strips; set aside. Arrange tortillas around edge of grill; heat until just warmed, about 20 seconds per side. {Do not dry out tortillas or they get brittle; wrap tortillas in towel to keep warm.} Remove to platter; set aside. SERVING FAJITAS: Arrange sliced meat and vegetables on large platter; serve immediately, with tortillas, salsa and guacamole passed separately.

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