Grilled Steak Fajitas

Ingredients

• 1 1/2 lbs flank or skirt steak, trimmed of fat and sliced into 6-inch long pieces
• 6 Tbsp fresh lime juice
• 1/3 cup canola oil
• 3 cloves garlic, minced, 1 heaping tbsp
• 1 jalapeno, seeded, stemmed and minced
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• Salt and freshly ground black pepper
• 1/2 cup fresh cilantro, left whole
• 2 – 3 bell peppers sliced into 1/2-inch thick strips
• 1 large yellow onion, sliced into 3/4-inch thick strips
• For serving:
• 8 – 12 tortillas flour or corn tortillas
• Lime wedges
• Avocado slices or guacamole
• Pico de gallo or salsa, sour cream, shredded Monterey Jack cheese or crumbled Queso Fresco, optional

Directions

1. Stir together the lime juice, canola oil, garlic, jalapeño, chili powder, cumin, and paprika in a small mixing bowl, then add salt and pepper to your taste. I’d use about 1 1/2 tsp salt and 1 tsp pepper. Scoop out 3 Tbsp of this marinade and keep it in the refrigerator for the vegetables.
2. Put the steak into a gallon size resealable bag, pour the marinade over it, and tuck in the cilantro, nudging some onto both sides of each piece of beef. Close the bag as you press out the air, then give the meat a good rub through the bag so everything is coated. Refrigerate for 3 – 6 hours.
3. Heat the grill over moderately high heat for about 15 minutes. Lightly oil the grates; an oil-soaked paper towel held with long handled tongs does the job neatly. Take the steaks out of the marinade and set them on the grill, then cook for about 3 – 4 minutes per side, depending on how done you like them. For medium-rare, an instant read thermometer should show 120 in the center; for medium, look for 130. Move the steak to a cutting board, cover it loosely with foil, and let it sit for 5 – 10 minutes while the vegetables cook. Slice it thinly across the grain.
4. While the steak rests, toss the vegetables with the reserved 3 Tbsp marinade and add more salt if you’d like. Arrange them on the grill so the long pieces sit across the grates instead of slipping through. Put the onions over the hotter spots so they cook at the same pace as the peppers. Grill for about 5 – 10 minutes, until crisp tender, then move them to a bowl and cover with foil while you put the fajitas together.
5. For warm tortillas, wrap them snugly in 2 batches using 2 separate sheets of foil, then place them on the grill with the vegetables for the last 2 – 3 minutes, turning them once halfway through. You can also wrap them in damp paper towels and heat them in the microwave until warm.
6. Fill the warm tortillas with the warm beef, vegetables, and whatever toppings you want. Serve with lime wedges to squeeze over the top.