Published February 6, 2007.
Our best grilled fajita recipe consists simply of char-grilled beef, smoky sweet peppers, and onions in a chewy tortilla. We chose flank steak for its availability and price, and preferred salt, pepper, and a little lime juice to a more complicated marinade. Perfecting our grilled fajita recipe was a matter of timing: While the steak rested, we had ample time to grill the onions and peppers—after cutting them large enough so they couldn't fall through the grates. To complete the dish, we toasted the tortillas over the dying fire—they required only 20 seconds a side.
The tortillas can be stacked, wrapped in a clean, damp dish towel and warmed in a microwave oven for about 3 minutes at full power; keep them wrapped until serving time. Cover the grilled but unsliced flank steak with foil for the 10 minutes or so it takes to cook the vegetables and warm the tortillas.
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