Saturday, May 18, 2013

Fire Grilled Beef Fajitas

 You know the best part of grilling?  I get freed from the kitchen!  That's right.  My husband takes over and I get the night off!  Well, mostly.  I don't know anyone who doesn't enjoy a good Fajita.  Trouble is they are so popular restaurants charge a bundle, and buying pre-marinated meet is, well unreasonable.  So we came up with our own marinade and put these things to the grill.  Tender, tasty and just the right amount of smoky flavor.  The meat is one of the least expensive cuts of beef, but don't let it fool you.

2 lbs Beef Skirt Steak

1 Green Pepper
1 Red Pepper
1 Large Onion

1 16 oz Bottles Zesty Italian Dressing
4 TBS Chili Powder
2 TBS Oregano
2 TBS Cumin
1/4 TSP Red Pepper Flakes
1/4 Cup Worcestershire Sauce
4 TBS Mesquite Liquid Smoke

20 Fajita Sized Flour Tortillas

Optional Toppings:
Shredded Cheese
Sour Cream
Pico De Gallo

In a large bowl mix Italian Dressing saving 1/4 cup.  Add Remaining ingredients mixing very thoroughly.  Add meat to marinade and allow to set for at least four hours in fridge covered..

Slice Vegetables in strips and place in heavy duty foil.  Sprinkle with remaining Italian dressing ad mix well coating all vegetables.  Wrap tightly and store in fridge until ready to cook.

Prepare Grill and allow to get very hot.  While coals are heating place vegetables wrapped in foil to the side of the fire.  Once fire is ready add meat and cook turning constantly until done.  Skirt meat is quick to cook so it won't take long.  Leave vegetables as close to, but not directly above heat so they turn nice and tender, but not limp.

One meat and vegetables have been removed from heat cook the tortillas over heat while it is still hot.

Add your favorite toppings, serve with beans and rice.

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