Chipotle Steak Fajitas
Heather Hartman HealthShare
This is one of my favorite meals I make my clients, and one of the best steaks I have ever made. People are always surprised to hear that I never eat the food I make. After a long day or two of cooking I can barely look at food until my next cooking day, BUT THIS. Just too good.
I love this recipe because it very versatile. You can grill everything outside, or grill on a hot grill pan and finish in the oven. My chipotle steak fajitas are terrific for a crowd and can easily doubled, or even tripled. They are also healthy! Loaded with protein and veggies, just the perfect meal.
If you are vegetarian, make the marinade and double the veggies!
These go great with The Best Pico De Gallo Ever and guacamole!
Chipotle Steak Fajitas
Rated 4.5 stars by 2 users
Category
Dinner
Cuisine
Mexican
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
INGREDIENTS
MARINADE
-
.5 cup olive oil
-
3 each limes, zested and juiced (about .75 cup of juice)
-
7 ounce can chipotles in adobo (or less, if you would like less spice)
-
2 tablespoon dijon
-
1 tablespoon pureed garlic
-
1 bunch cilantro with stems
-
2.25 tablespoon coriander
-
2 tablespoon cumin
-
2 tablespoons black pepper
-
1 tablespoon Himalayan salt
OTHER
-
2.5 pounds tri tip roast
-
4 each green bell peppers, cut into 1" strips
-
6 count bag of red, yellow, and orange bell peppers, cut into 1" strips
-
1 each red onions, cut into strips
-
Siete tortillas
METHOD
Combine all of the marinade ingredients in a Vitamix and blend until liquified.
Place the steak in a large glass container, then pour half of the marinade over the steak. Make sure the steak is fully covered with marinade on all sides. Marinate in the fridge for 24-hours.
The next day, mix the remaining marinade with the veggies. Add the veggies to a cast iron, or disperse among sheet pans. Broil until charred.
Grill both sides of the steak outside or on a very hot grill pan until charred.
Reduce the oven to 400F and finish cooking the steak until it reaches your desired doneness. If your veggies aren't completely charred, just leave them in the oven with the steak. If they are charred, remove from oven and wrap tightly to keep warm.
Let the steak rest for about 15-minutes before you slice into it. Pour any marinade or juice over the veggies. Cover the veggies with sliced steak.
Serve with warm tortillas, pico, and lemon wedges.