Rib-Eye Fajitas on the Grill

Rib-Eye Fajitas on the Grill
Photo by Cookbook cover image courtesy of Random House

Ingredients

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

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 hours or overnight. Preheat ...

View full recipe at Epicurious

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