Grilled Pilsner-Marinated Fajitas
Serves 8
Marinade and Beef
3 chipotle chiles in adobo sauce, plus 2 tablespoons
adobo sauce
¼ cup olive oil
¼ cup lime juice
1 Tablespoon chili powder
1 teaspoon ground cumin
5 large cloves garlic, crushed through a press
1 (12-ounce) bottle Pilsner beer
4 pounds flank steak, trimmed, cut crosswise
into 3 pieces
Filling
3 Tablespoons olive oil, plus extra for brushing
4 bell peppers (1 green, 1 yellow, 1 red,
1 orange), quartered and seeded
2 red onions, cut into ½ inch thick slices
2 Tablespoons red wine vinegar
½ teaspoon oregano
½ teaspoon salt
½ teaspoon ground black pepper
Accompaniments
Warm flour tortillas, guacamole, diced tomatoes,
sour cream, cilantro sprigs, lime wedges
In blender or food processor, prepare marinade
by pureeing chipotle chiles, adobo sauce,
olive oil, lime juice, chili power and cumin.
Pour mixture into large sealable plastic food
storage bag; add garlic and beer. Seal bag
and shake to blend. Add flank steaks; seal
bag and toss to coat meat. Refrigerate at
least 8 hours, but preferably 24 hours.
When ready to cook, prepare gas or charcoal
grill with medium-high heat. Brush peppers
and red onion slices with extra olive oil
(about 2 tablespoons); place on grill. Grill
peppers and onions 8 to 10 minutes, turning
once, until crisp-tender and slightly charred.
Remove vegetables to cutting board; cut peppers
into thin strips and halve onion slices. Place
in serving bowl with red wine vinegar, oregano,
salt and pepper. Gently toss to coat. Cover
with foil while grilling steaks.
Remove steaks from marinade; discard marinade.
Pat steaks dry with paper towel. Brush with
additional olive oil (about 1 tablespoon).
Grill 3 to 4 minutes per side for medium rare.
Remove to cutting board; let rest 5 minutes.
Slice steak thinly diagonally across the grain.
Wrap in warm tortillas and serve with pepper-onion
mixture and other accompaniments of choice.
Nutritional Information, Per Serving:
780 calories; 32 g fat; 10 g saturated fat;
63 g carbohydrate
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