Published February 6, 2007.
Too many recipes don't know when to leave well enough alone with this Tex-Mex classic. We wanted minimum fuss and maximum flavor.
Popular fajitas often stray too far from their Southwestern roots.
We defined a simple but great fajita as a dish that wraps char-grilled beef, smoky sweet peppers, and onions in a chewy tortilla. A dollop of fresh salsa and a spoonful of guacamole on the side should be the only extras.
While skirt steak is the traditional choice for the meat component, it isn't readily available; widely available and reasonably priced flank steak is an excellent choice. For flavor, we tried a variety of marinades and rubs, but simplicity won out. A little salt, pepper, and a sprinkle of fresh lime juice gave the meat the best flavor. The preferred cooking technique proved to be a quick sear on high heat; within five minutes, the meat was deeply browned. A couple minutes more on the second side finished things off, especially as the meat needed to be removed while still underdone to accommodate carryover cooking. And while the steak rested, there was 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.
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