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Classic Grilled Beef Fajitas

Source of Recipe

From "The Cook's Illustrated Meat Book" by America's Test Kitchen


Recipe Introduction

"Fajitas are everywhere these days, but the classic, simple Southwestern version has been lost in a sea of overdressed, topping-heavy preparations. We wanted to bring char-grilled beef, sweet peppers and onions, and perfect, chewy tortillas back to the table. You can use red, yellow, orange, or green bell peppers in this recipe. When you head outside to grill, bring a clean kitchen towel in which to wrap the tortillas and keep them warm. Guacamole and tomato salsa make good accompaniments."

List of Ingredients

â—¦ 1 (2- to 2 ½-pound) flank steak, trimmed
â—¦ ¼ cup lime juice (2 limes)
â—¦ Salt and pepper
â—¦ 1 large red onion, peeled and cut into ½-inch-thick rounds (do not separate rings)
â—¦ 2 large red bell peppers, quartered, stemmed, and seeded
â—¦ 8 to 12 (6-inch) flour tortillas


Recipe

For a charcoal grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Pat steak dry with paper towels and sprinkle with lime juice, salt, and pepper. Place steak on grill (hotter side if using charcoal) and cook (covered if using gas) until well browned on first side, 4 to 7 minutes. Flip steak and continue to cook until meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer steak to carving board, tent loosely with aluminum foil, and let rest for 10 minutes.

While steak rests, place onion rounds and bell peppers (skin side down) on hotter side of grill (if using charcoal) or turn all burners to medium (if using gas). Cook until tender and charred on both sides, 8 to 12 minutes, flipping every 3 minutes. Transfer onions and bell peppers to carving board with beef. Place tortillas in single layer on hotter side of grill (if using charcoal) or turn all burners to low (if using gas). Cook until warm and lightly browned, about 20 seconds per side (do not grill too long or tortillas will become brittle). As tortillas are done, wrap in dish towel or large sheet of aluminum foil.

Separate onions into rings and slice bell peppers into ¼-inch strips. Slice steak ¼ inch thick against grain. Transfer beef and vegetables to serving platter and serve with warmed tortillas.

Serves 4 to 6