Grilled Steak Fajitas
Serves 4
3 tablespoons fresh lime juice
1 teaspoon salt, divided
2 tablespoons olive oil, divided
4 cloves, fresh garlic, minced
1 pound flank steak
1 large red onion, peeled, stem left intact and cut lengthwise into wedges
1 teaspoon balsamic vinegar
1 teaspoon freshly ground black pepper
8 flour tortillas
Preheat Grill
1. Stir together lime juice, ½ teaspoon salt, 1 tablespoon olive oil and garlic in a small bowl. Add flank steak to marinade, toss to coat and allow to sit for 20 minutes to ½ hour at room temperature.
2. Toss onion with remaining 1 tablespoon olive oil and vinegar. Grill onions turning and tossing until tender, about 15 to 20 minutes. (it is good to use an extra piece of foil or a grill grate to avoid the onions falling into the fire) Transfer to a cutting board.
When cool enough to handle, cut onions into 1-inch pieces, season with remaining ½ teaspoon salt and pepper.
3. Remove the skirt steak from the marinade and pat dry. Rub all surfaces with the pepper. Grill the steak 6 to 10 minutes total, turning once during the grilling. Let rest for 5 minutes before cutting diagonally into thin slices.
4. Place tortillas directly on the grill, turning once, until puffed and slightly browned.
5. Serve steak, onions, warmed tortillas and your favorite salsa.
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