Chipotle and Tequila Steak Fajitas Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons minced chipotle peppers in adobo
  • 4 garlic cloves, minced
  • ¼ cup gold tequila
  • ¼ cup soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 2 pounds flank or skirt steak
  • 1 ½ cups sliced yellow onion
  • 1 ½ cups sliced yellow bell pepper
  • 1 ½ cups sliced green bell pepper
  • 1 ½ cups sliced red bell pepper
  • 1 ½ cups sliced orange bell pepper
  • 8 flour tortillas
  • 1 cup grated Mexi-cheese blend
  • 1 cup sour cream
  • 1 cup salsa
  • 3 tablespoons chopped fresh scallions
  • Lime wedges, for garnish
Directions
  1. To make the marinade, place chipotle peppers, garlic, tequila, soy sauce, olive oil, cumin, oregano, and salt in a medium bowl.
  2. Whisk to combine the marinade.
  3. Remove ¼ cup of the marinade and set aside (this marinade will be for the veggies).
  4. Place the flank steak in a shallow baking dish.
  5. Pour the larger portion of marinade over the steak, coating completely.
  6. Cover the baking dish with plastic wrap and refrigerate for 2 hours. Flip the steak over at the 1 hour mark, for an even marination.
  7. Once the steak has marinated, place the onion and bell peppers in a large bowl. Add the reserved marinade to the bowl, and toss to coat.
  8. Preheat a gas grill or stove-top grill pan over medium-high.
  9. Once hot, add the steak, and grill for 4 minutes.
  10. Right before you flip the steak over, add the seasoned veggies to the grill.
  11. Grill the steak and veggies for another 3-4 minutes or until the steak is medium to medium-rare and the veggies are tender and moderately charred.
  12. Set the steak aside to rest for 5 minutes before slicing it into thin strips.
  13. To serve, platter the sliced steak and veggies. Serve with flour tortillas, cheese, salsa, sour cream, chopped scallions, and lime wedges on the side.