Chili Lime Steak Fajitas
Let's get grilling
1
Combine all marinade ingredients in an immersion blender or food processor. Marinate your steak for as long as possible before cooking to get the most flavor in the meat.
2
Load Kingsford® Charcoal with Mesquite in your Masterbuilt Gravity Series 800 Griddle and set temp to 400°F.
3
Add olive oil to griddle surface. Once the oil gets hot, add the onion and peppers to sauté.
4
Warm tortillas on Gravity Series 800 Griddle warming rack.
5
Add ribeye to griddle, cook for 3–4 minutes per side, or until the internal temp reaches 125°F (for doneness of Medium). Please note the USDA recommended temperature for beef is 145°F.
6
Once ribeye is done, rest for 10 minutes.
7
Once the onions are translucent, the veggies are ready to be taken off the grill.
8
Slice the ribeye against the grain and place in a large platter along with the grilled onions and peppers and tortillas and let your guests make their own fajitas with preferred toppings.
Cooking for 4 people
Ingredients
Marinade:
-
fresh lime juice
4 tbsp.
-
olive oil
4 tbsp.
-
chipotle peppers in adobo sauce, chopped
1
-
fresh cilantro
2 tbsp.
-
lime zest
2 tbsp.
-
garlic
4 cloves
Steak:
-
olive oil, for pan
-
ribeye steaks
2–3 large
-
onion, sliced in thin strips
1
-
bell peppers, red/green/yellow or orange, sliced in strips
2 large
-
flour tortillas
8
Toppings:
-
avocado
1
-
queso fresco (white Mexican cheese), crumbled
1 package
-
limes, grilled
2
-
tomato
1
-
sour cream
½ cup
-
chopped cilantro
1 cup
-
jalapeño
1
Credit: Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and GrillGirl.com — on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.
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