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Beef Fajitas

Marinated flank steak with three colors of bell peppers.


1/4 cups fresh lime juice

4 cloves garlic, peeled and smashed

2 tablespoons vegetable oil

1 teaspoon dried oregano

1 teaspoon ground cumin

2 pounds flank steak, fat trimmed

1 teaspoon gr. black pepper

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 tablespoon minced garlic

1/4 cup tequila

2 tablespoons cilantro, roughly chopped

2 teaspoon Worcestershire sauce

1 teaspoon red pepper flakes

1 teaspoon ground coriander

2 teaspoon salt

6 large tortillas

1 green bell pepper, thinly sliced

1 large white onion, thinly sliced

Lime wedges, accompaniment


In a bowl, whisk together the limejuice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 hours and up to 24 hours, turning occasionally.

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Preheat the grill to high, and preheat the oven to 325 degrees.

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm.

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing. The steaks can also be cooked in a heavy skillet on the stove.

Meanwhile in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from heat.

Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with limejuice and serve immediately.

Food Network Emeril Lagasse