Butterflied Tri-Tip Fajitas

Name: Butterflied Tri-Tip Fajitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Black olives; 4 servings Warm flour tortillas; 4 cloves garlic, minced; 4 servings Guacamole; 4 servings Lime quarters; 3 limes; 4 servings Grilled onions; 4 servings Grilled peppers; 473 milliliters pineapple juice; 4 servings Refried beans; 4 servings Salt and Pepper; 473 milliliters (or one 500-milliliter bottle) soy sauce; 4 servings Chopped tomatoes; 907 grams tri-tip roast

Butterflied Tri-Tip Fajitas might be just the Mexican recipe you are searching for. This main course has 778 calories, 70g of protein, and 24g of fat per serving. This recipe serves 4. This recipe covers 49% of your daily requirements of vitamins and minerals. If you have olives, pineapple juice, salt and pepper, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse the roast and pat it dry. The roast is triangular in shape. Double-butterfly it in one thin piece.

Put the whole piece of meat in a resealable gallon-size plastic bag with the fajita marinade and gently remove the air.

Ingredients you will need

Marinade

Meat

Equipment you will use

Ziploc Bags

Place the bag in a bowl to catch any leakage and place it in the refrigerator for a couple of hours.

Equipment you will use

Bowl

Light the grill (preferably with mesquite).

Equipment you will use

Grill

Put the meat on the hot part of the grill and cook, turning once or twice, until it reaches an internal temperature of 145°F for medium.

Ingredients you will need

Meat

Equipment you will use

Grill

Remove from the grill and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Grill

Cut a test slice to find the direction of the grain, then cut into this strips against the grain. Squeeze lime over the meat and serve immediately with warm flour tortillas and other fajita fixin's.

Ingredients you will need

Flour Tortilla

Grains

Lime

Meat

Combine the pineapple juice and soy sauce in a large mixing bowl. Wash the limes and zest them, adding the lime zest to the juice and soy sauce mixture.

Ingredients you will need

Pineapple Juice

Lime Zest

Soy Sauce

Juice

Lime

Equipment you will use

Mixing Bowl

Cut the limes in half after zesting and squeeze the juice into the bowl. Throw the lime halves in the bowl, too.

Ingredients you will need

Juice

Lime

Equipment you will use

Bowl

Add the garlic. Use as a marinade.

Ingredients you will need

Marinade

Garlic

Equipment

Ingredients

Servings:

4servings

Black olives 4servings

Warm flour tortillas 4cloves

garlic, minced 4servings

Guacamole 4servings

Lime quarters 3

limes 4servings

Grilled onions 4servings

Grilled peppers 473milliliters

pineapple juice 4servings

Refried beans 4servings

Salt and Pepper 473milliliters

(or one 500-milliliter bottle) soy sauce 4servings

Chopped tomatoes 907grams

tri-tip roast

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.