Fresh tortillas make a world of difference when it comes to fajitas. The seasoning for the steak is subtle yet familiar and allows the richness of the meat to shine. A bit of grilled pepper and onion give it sweet crunch, and the pico de gallo turns up the heat. A dollop of creamy guacamole and you have a handful of Heaven. Enjoy!Recipe for Guacamole Here Recipe for pico de gallo Here
Rib Eye Fajitas on the Grill
1 teaspoon ancho chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 to 2 pounds rib eye steak, trimmed of any fat, if necessary
1 medium white onion, cut in half, peeled, then sliced into 3/4 inch wide strips
1 medium green bell pepper, cored, seeds and white pith removed, cut into 1/2 inch strips
1 Tablespoon grapeseed or vegetable oil, to drizzle over vegetables
In a small bowl, mix first four ingredients together. Sprinkle about half of the spice mixture over steak, patting down to adhere. Turn steak over and repeat. Let steak set at room temperature about 15-30 minutes. Place onion and peppers in a medium bowl, drizzle with oil, and toss to coat. Set aside.
Preheat grill to medium high or heat large cast iron skillet to medium high. Add meat to hot grill in an even layer, then add onion and pepper mixture on top of that. Close grill and let cook 3 minutes, undisturbed. Toss meat and pepper/onion mixture together and continue to cook until meat is at desired amount of doneness for you, 3 more minutes for medium. Remove mixture from grill, tent loosely with foil, and let rest 5 minutes. Serve with fresh made flour tortillas, pico de gallo and guacamole. Enjoy!
Copyright 2012. KitchOut.com. All Rights Reserved. Photo and Recipe by John Carlile.