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Grilled Steak Fajitas

A recipe from the Good Housekeeping magazine test kitchen.

Ingredients:

½ c. + 2 Tbsp. Good Food Chile & Lime Marinade
1 lb. beef skirt steak
4 bamboo skewers, soaked in water 30 minutes
1 medium red onion, cut into ½-inch wedges
1 Tbsp. olive oil
2 red bell peppers, cut into 8 wedges
12 6-inch flour tortillas (warmed)

Combine the marinade and the beef in a resealable bag; refrigerate 2 hours or overnight.

Prepare grill. Combine onion wedges and pepper strips in a bowl; toss with the olive oil. Thread onto skewers alternating onions and peppers. Place on grill and cook for about 10-12 minutes turning once. Brush vegetables with 2 Tbsp. marinade in last 4 minutes.

Remove steak from bag; season with salt and pepper; place on grill. Cook for 6-8 minutes, turning once for medium-rare or until desired doneness. Transfer to cutting board; let rest for 10 minutes before thinly slicing. Serve vegetables and steak with warm tortillas. Serves 4.

Used in this recipe:

Good Food Cilantro Chile Lime Marinade