I love Tex-Mex and these grilled fajitas hit the spot! I love the chipotle flavored salsa that's used in the marinade and as a topping. We also topped our with some feta cheese, queso blanco would also be great.
1/2 cup bottled chipotle salsa
2 tablespoons fresh lime juice
2 garlic cloves, minced
1 (1 pound) flank steak, trimmed
4 (1/4-inch-thick) slices red onion
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa, for serving
2 tablespoons minced fresh cilantro, for garnish
Directions:Combine the salsa, lime juice, and garlic in a large zip lock bag. Add the flank steak, making sure that it is well coated with the marinade. Seal and allow to marinate in the refrigerator for at least 4 hours or overnight, if possible, turning occasionally.
When ready to cook, prepare grill.
Remove the steak from the bag and discard marinade. Place the steak and the vegetables on a grill rack coated with cooking spray. Cook steak for 7 minutes on each side or until cooked to the temperature of your choice. Cook the vegetables until they are slightly soft and charred on the edges.
When the steak is done, remove from grill and allow to rest for 5 minutes. Cut the steak diagonally across the grain into thin slices. Cut the peppers into thin strips and the onion slices in halves.
Warm the tortillas on the grill. Divide the steak, peppers, and onions evenly among the tortillas. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Roll up tortillas and serve.
Adapted from Cooking Light.