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Las Casuelas Terraza |
Las Casuelas Terraza’s Fajitas
Marinade:
Juice of 1 orange
Juice of 2 limes
2 tablespoons Jalapeño juice
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 and cut into strips
Salt and pepper
2 red bell peppers, seeded and thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Guacamole
Salsa
Combine all the marinade ingredients in a blender, puree until smooth. Transfer to a zip-closure plastic bag and add the steak. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours (or overnight) to tenderize and flavor the beef.
Preheat a ridged grill pan or sauté 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 on each side and then transfer
to a cutting board and let rest.
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. Return meat to grill and toss together with vegetables.
Serve with warmed flour tortillas, salsa and guacamole. Serves 6-8.
