Grilled Beef Fajitas

Grilled Beef Fajitas...We had a lovely weekend recently...quite warm(which was unusual for us this time of year). I sort of wanted to use the grill. The weather was perfect for grilling... so I decided to make us some grilled beef fajitas. I love anything grilled and beef fajitas sounded really good, especially since I could cook everything outside.

This dish was actually inspired while looking through a cookbook....American Home Cooking: by Cheryl and Bill Jamison. A recipe entitled Vaquero Fajitas caught my attention. I loved the title. I guess maybe because it sounded so Montana~ish:). I must admit that I did change it up a bit... by adding some coriander/oregano and omitting the pickled jalapeno and juice the recipe required(I just didn't have any). I guess my version of the recipe was more inspired than adapted:)....but, I loved the idea of grilling both the meat and the vegetables. My husband and I absolutely love any type of grilled vegetables. We make them quite often, as they are a great accompaniment to all sorts of dishes. Normally, you would saute the vegetables in a skillet... and you can definitely do that if you like. But I preferred the grilled version. I quite like the charred flavor of the vegetables. The addition of the Worcestershire sauce was wonderful... a bit different than normal fajita marinade or seasoning, but it went extremely well. This meal would be great for a large gathering... just pile the sliced beef and vegetables on a platter and serve with various condiments. Everyone can help themselves. We definitely liked the fajitas and will be making them again. Hope you enjoy...

Tip: If you want your vegetables to have even more flavor, mix a bit of freshly grated garlic along with some chopped cilantro and a drizzle of olive oil. Drizzle it all over the sliced grilled vegetables and mix to coat completely...then serve.

You will need:

2 lbs flank steak/skirt steak( you could probably use some tri-tip as well)

kosher salt to taste*

*use the salt sparingly as you will still be adding some Worcestershire sauce to the marinade.

Marinade:

2-3 TBS olive oil

2 TBS Worcestershire sauce

3 TBS lime juice

1 tsp cumin

1/2 tsp-1 tsp coriander, ground

3 garlic cloves, grated

1 tsp dried oregano

1 tsp chile flakes, or to taste( can be substituted with 2-3 tsps chopped pickled jalapeno and 1- 2 TBS of the jalapeno pickled juice)

Tip: you can definitely adjust amounts of spices according to preference. Use less. Use more. Substitute with what you have on hand and make it your own.

Vegetables:

1 onion, quartered ( I used a sweet vidalia)

2 bell peppers, sliced in half

1-2 TBS olive oil

1 garlic clove , grated

kosher salt to taste

Garnishes: any or all of the following

avocado slices

salsa

sour cream

cilantro

Directions:

Season beef with a bit of salt. Set aside. In a large plastic bag, add all the marinade ingredients and mix it up a bit. Add the beef and mix it inside so that the ingredients cover all the beef. Close bag and refrigerate for a few hours or overnight.

Take out beef from the plastic bag and blot it dry using a paper towel. Let it come to room temp...about 30 minutes or so.

Pre heat grill to high.

Mix the cut up vegetables with a bit of oil and the grated garlic. Season with a bit of salt. Place the vegetables on preheated grill...cooking them on med/high. Turn the onion once and the bell peppers a few times....it will take about 8-15 minutes depending on heat.( You want the vegetables to lose their crispiness and get some charred spots. The onion should lose its raw taste as well as the peppers.... the veggies should have this "sweetness" to them.)

Add beef that has been blotted dry(this ensures you get a nice sear) and place on grill. Cook on high for a couple of minutes and then lower the heat to med/high. Cook for an additional 5 minutes or so. Turn over and cook till med/rare...or desired doneness.

Remove vegetables and beef. Let the beef rest for 5-10 minutes and slice against the grain. Slice the vegetables chunks as well, removing and charred skin. Place the meat and vegetables on a platter and serve with sliced avocado and salsa.