Rib-Eye Fajitas on the Grill

Ingredients

  • Beans a la Charra (page 150), for accompaniment
  • Guacamole (page 255), for accompaniment
  • Sour cream, for accompaniment
  • 2 large yellow onions, cut in 2-inch-thick slices
  • 12 tortillas (flour or corn)
  • Pinch of kosher salt
  • 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
  • + 10 more ingredients
    • 8 bell peppers (2 green plus 6 in any assortment of red, yellow, or orange)
    • 4 Anaheim chiles
    • 1 poblano chile
    • 5 pounds boneless rib-eye steaks
    • ¼ cup vegetable oil
    • 1 ½ cups red wine
    • 6 cloves garlic, crushed
    • 3 tablespoons Worcestershire sauce
    • 3 tablespoons freshly squeezed lime juice (about 1 ½ medium limes)
    • 3 tablespoons soy sauce

1. To marinate the meat: In a large (4-cup) measuring cup, combine the soy sauce, lime juice, Worcestershire sauce, garlic, wine, and vegetable oil to make the marinade. Put the steaks in a large, heavy-duty, self-sealing plastic bag, pour in the marinade, seal, and refrigerate for at least 4 ho...

View full recipe at SpringPad

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