Carne Asada Fajitas
a personal favorite

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Carne Asada Fajitas

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Ingredients

Adjust Servings:
1 batch Carne Asada Marinade
3 lbs Flank Steak
1 whole Orange Bell Pepper sliced 1/4" thick
1 whole Yellow Bell Pepper sliced 1/4" thick
1 whole Vidalia Onion sliced 1/4" thick
1/2 whole Lime
1 tablespoon Avocado Oil
2 dashes Sea Salt
2 dashes Freshly Ground Black Pepper
16 whole Flour Tortilla
8 servings Guacamole
1 cup Asdero Cheese (can be substituted with Cheddar or Monterrey Jack)

Nutritional information

2
Servings
794
Calories
46g
Protein
30g
Fat
10g
Sat Fat
83g
Carbs

There are few meals on the earth that I could never grow tired of, fajitas is one of those meals. They are so versatile, you can cook them with chicken, shrimp, or my family's favorite, steak. Using quality ingredients and fresh vegetables this dish is a symphony of delicious proportions.

Cuisine:

Ingredients

Directions

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There are few meals on the earth that I could never grow tired of, fajitas is one of those meals. They are so versatile, you can cook them with chicken, shrimp, or my family’s favorite, steak. Using quality ingredients and fresh vegetables this dish is a symphony of delicious proportions.

In fact, whenever I go to a restaurant, I’m always drawn to fajitas when they are on the menu. The only problem is, that I’m usually disappointed by either the quality of the meat, it’s doneness or the weird purple guacamole.

Nowadays, I prefer to make these at home where I can have full control over the ingredients and trust me, I don’t miss the disappointment of restaurant fajitas!

For this recipe, I use my Carne Asada Marinade. I like to marinate the flank steak for a full 24 hours before grilling, but you can marinate the steak in as little as 2 hours. The longer you allow the flank steak to marinate, the more flavorful your meat will be. Another thing I like to do is grill my tortillas for a minute or two on each side, it will help keep the contents warm while they are on your plate.

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Steps

1
Done

Prepare Carne Asada Marinade

2
Done

Place flank steak in marinade. I like to place the meat in a larger storage locking bag, then pour the marinade inside the bag. This allows you to submerge the meat and/or rotate during the marinating process.

3
Done

Marinate the meat for at least 2 hours, up to 24 hours.

4
Done

Prepare Guacamole.

5
Done

Preheat grill to approximately 400 degrees.

6
Done

In a large saute pan, add the avocado oil and heat on medium for about 2 minutes, add onions and cook for 3 minutes stirring occasionally.

7
Done

Add the orange and yellow peppers to the saute pan and salt and pepper to taste. Cook for another 3 minutes stirring occasionally.

8
Done

Squeeze the half lime over the vegetables and stir. Place vegetables on a plate and cover with foil.

9
Done

Remove the steak from the marinade mixture and place directly on the grill. Depending on the thickness of the meat, this should take about 5 minutes per side (or less). Ideally, flank steak's texture is tender and delicious at about 135 degrees on an instant read thermometer.

10
Done

Remove flank steak from grill and tent the meat with foil. Allow meat to rest for about 5 minutes.

11
Done

Cut meat, diagonally, against the grain, into 1/2" inch slices.

12
Done

Serve with tortillas, cheese, guacamole, and sour cream.

Brian

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