Name: Steak Fajitas
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 4 servings
Ingredients: 1/4 cup olive oil, plus more as needed; 3 tablespoons roughly chopped fresh cilantro; 1 teaspoon ground cumin; 3 chipotle chiles in adobo; 2 cloves garlic, roughly chopped; Juice of 2 limes, plus more as needed; Juice of 1 orange; Salt and freshly ground black pepper; 2 1/4 pounds skirt steak, trimmed; 2 red bell peppers, thinly sliced; 1 large onion, thinly sliced; 12 flour tortillas

Directions

Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.
Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.
Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.

Steak Fajitas

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