Grilled Steak Fajitas
For marinade: Whisk together vinegar, 2 tablespoons each fajita seasoning and oil. Cut the steak into 6- to 8-inch sections. Marinate in the refrigerator for 30 to 60 minutes, turning occasionally.Advertisement
Meanwhile, brush the sweet peppers, green onions and jalapeños with oil and season with 1 tablespoon fajita seasoning. Wrap tortillas in heavy-duty foil.
Drain meat and discard marinade. Grill the meat, vegetables and tortilla packet directly over medium-high heat on a covered gas or charcoal grill. Turn the meat and vegetables occasionally and the tortillas every 2 minutes. Allow 8 to 10 minutes cooking time for the peppers, meat and tortillas and 2 to 3 minutes for the onions. As ingredients finish cooking, transfer them to a cutting board and tent with foil. While the meat rests for 5 minutes, slice the sweet peppers into thin strips, the jalapeños into rings and the onions into 1-inch pieces. Slice the meat diagonally against the grain into thin strips. Serve with tortillas and toppers.
We like the ease of purchased fajita seasoning, but you can make your own. Mix 1 1/2 tablespoons ground cumin, 1 1/2 teaspoons dried oregano, 3/4 teaspoon salt, 3/4 teaspoon cayenne pepper, 3/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.