Rib-Eye Fajitas on the Grill

Name: Rib-Eye Fajitas on the Grill
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 Anaheim chiles; 6 cloves garlic, crushed; 8 servings Guacamole (page 255), for accompaniment; 1 pinch Pinch of kosher salt; 2 Tbsps freshly squeezed lemon juice (about 1 medium lemon); 3 Tbsps freshly squeezed lime juice (about 1 1/2 medium limes); 8 servings Beans a la Charra (page 150), for accompaniment; 1 poblano chile; 355 milliliters red wine; 2 kilograms boneless rib-eye steaks; 8 servings Sour cream, for accompaniment; 3 Tbsps soy sauce; 12 tortillas (flour or corn); 59 milliliters vegetable oil; 3 Tbsps Worcestershire sauce; 8 bell peppers (2 green plus 6 in any assortment of red, yellow, or orange); 2 larges yellow onions, cut in 2-inch-thick slices

The recipe Rib-Eye Fajitas on the Grill is ready in around 45 minutes and is definitely a tremendous gluten free option for lovers of Mexican food. For $8.53 per serving, you get a main course that serves 8. One portion of this dish contains about 71g of protein, 53g of fat, and a total of 1024 calories. If you have soy sauce, garlic, guacamole, and a few other ingredients on hand, you can make it. To use up the tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

In a large (4-cup) measuring cup, combine the soy sauce, lime juice, Worcestershire sauce, garlic, wine, and vegetable oil to make the marinade.

Ingredients you will need

Worcestershire Sauce

Vegetable Oil

Lime Juice

Soy Sauce

Marinade

Garlic

Wine

Equipment you will use

Measuring Cup

Put the steaks in a large, heavy-duty, self-sealing plastic bag, pour in the marinade, seal, and refrigerate for at least 4 hours or overnight.

Ingredients you will need

Marinade

Steak

Equipment you will use

Ziploc Bags

Preheat an outdoor grill; preheat the oven to 250°F. Grill the chiles and bell peppers whole until they blister and brown, turning with tongs every few minutes to ensure they roast on all sides; remove from the heat. Core and seed them, slice them lengthwise into 1/2-inch strips, and sprinkle them with lemon juice and a pinch of salt. Wrap them in aluminum foil and keep them warm in the oven until ready to serve. Wrap the tortillas in foil and put in the oven to warm with the peppers.

Ingredients you will need

Bell Pepper

Lemon Juice

Wrap

Peppers

Chili Pepper

Salt

Equipment you will use

Aluminum Foil

Grill

Tongs

Oven

Remove the steaks from the marinade, drain, and grill according to your preference. Grill the onion slices along with the steak, about 5 minutes per side.

Ingredients you will need

Marinade

Steak

Onion

Equipment you will use

Grill

To serve, slice the steaks thinly; arrange on a large platter with the grilled sliced onion and the chiles and peppers. Alongside the platter, set out the warm tortillas and bowls of sour cream and guacamole. Beans à la Charra, served in small bowls, is another classic fajita accompaniment.

Ingredients you will need

Sour Cream

Guacamole

Tortilla

Peppers

Chili Pepper

Steak

Beans

Onion

Equipment you will use

Bowl

Variation

Substitute boneless, skinless chicken breasts or shrimp for the beef. Marinate the chicken according to the directions above. For the shrimp, skip the marinade and just rub them with a little kosher salt and pepper before grilling.

Ingredients you will need

Chicken Breast

Salt And Pepper

Dry Seasoning Rub

Whole Chicken

Shrimp

Beef

Taste

Book, using the USDA Nutrition Database

Bakery and Café since 199

Equipment

Ingredients

Servings:

Anaheim chiles 6cloves

garlic, crushed 8servings

Guacamole (page 255), for accompaniment 1pinch

Pinch of kosher salt 2Tbsps

freshly squeezed lemon juice (about 1 medium lemon)3Tbsps

freshly squeezed lime juice (about 1 1/2 medium limes)8servings

Beans a la Charra (page 150), for accompaniment 1

poblano chile 355milliliters

red wine 2kilograms

boneless rib-eye steaks 8servings

Sour cream, for accompaniment 3Tbsps

soy sauce 12

tortillas (flour or corn)59milliliters

vegetable oil 3Tbsps

Worcestershire sauce 8

bell peppers (2 green plus 6 in any assortment of red, yellow, or orange)2larges

yellow onions, cut in 2-inch-thick slices

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 Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.