| Grilled Beef Fajitas | | You can cook everything for these fajitas right on the grill, and serve them with sour cream, salsa, and guacamole.
|  - 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion, peeled
- Olive oil Salt
- pepper
- 1 pound beef flank steak or skirt steak
- 8 small flour tortillas
| 
Heat an outdoor or indoor grill over medium-high heat. Cut both of the peppers in half lengthwise. Clean out all the seeds and the white pith. Place one of the pepper halves, cut side down, on the counter and push on it with your hands until you flatten it. Repeat with the remaining peppers. Cut the onion into 5 or 6 thick slices, and separate the slices, keeping the rings intact inside each slice. The peppers and onions can be cut up to 1 day before grilling. Just before grilling, brush the peppers and onions on both sides with olive oil, and season with salt and pepper. Season the beef with salt and pepper. Place the meat over the hottest part of the grill and surround it with the vegetables. Grill all the ingredients for 10 to 15 minutes, flipping halfway through, or until the meat has reached desired doneness and the vegetables are soft and beginning to darken at the edges. Transfer the meat to a plate, and let it rest for about 5 minutes. Meanwhile, place the flour tortillas on the grill and heat them for about 30 seconds on each side, or until they are hot and just beginning to get grill marks. Slice the peppers and the beef into thin strips, and pile all the ingredients onto a serving platter. Serve immediately. (Makes 4 to 6 servings) | |
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