| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Prep: | 50 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Prep: | 50 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipotle chiles, in adobo sauce
- 3 tablespoon roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 flour tortillas, warm
- Guacamole, recipe follows
- Good quality store bought salsa
- 5 ripe Hass avocados
- 3 to 4 limes, juiced
- 1/2 small onion, chopped
- 1 small garlic clove, minced
- 1 serrano chile, chopped
- 1 big handful fresh cilantro leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- Drizzle olive oil
Instructions
- For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
- Preheat a ridged grill pan on high heat.
- Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
- For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
- You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
- Thinly slice the steak against the grain on a diagonal.
- To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
- May also be served with sour cream and shredded cheese.
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
- Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 803 |
| Total Fat | 48 g |
| Saturated Fat | 10 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 14 g |
| Sugar | 8 g |
| Protein | 37 g |
| Cholesterol | 87 mg |
| Sodium | 1135 mg |
| Serving Size | 1 of 8 servings |
| Calories | 803 |
| Total Fat | 48 g |
| Saturated Fat | 10 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 14 g |
| Sugar | 8 g |
| Protein | 37 g |
| Cholesterol | 87 mg |
| Sodium | 1135 mg |
Reviews
Our favorite fajita recipe. Works with beef or chicken. Always lots of compliments when I serve it!
Perfection
I was really expecting this to be great after reading other reviews. It was meh. Can’t say the marinade really added any flavor – and I let it sit in it for 24 hours.
Delicious recipe. I also marinaded the veggies but only for 2 hours; I suggest marinating the meat over night. I usually switch frozen oj for an orange in savory marinades and recommend it in this recipe. Add the zest from the lime, a dash of cinnamon, and a dash of cayenne. The guac went well with the fajitas. Tyler has some fantastic reipes and this is one of them!
Tyler is my favorite cook/chef on TV. STILL!!! This recipe is one of the reasons. I’ve made this a dozen times, never fail.
Absolutely delicious. Every aspect is spot on. Would recommend doubling the marinated onions and peppers.
Native Texan and this has the best flavor fajita meat, beef or chicken. I’ll have to do the veggies next time!
Hit every time!!!
Amazing! Have been making it for years. Always a hit!
No leftovers at this house.