Super easy, super delicious. Marinade the meat 3 to 4 hours ahead (or overnight) then just quickly cook and serve!
- 1 large lime, all the juice you can get
- 2 Tablespoons olive oil
- 2 large cloves garlic
- 2 Tablespoons chopped cilantro
- 2 cloves garlic, crushed
- 1/2 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon lemon pepper
- 1 pound boneless top loin tri tip steak
- 1 large red or orange bell pepper, seeded and cut into strips
- 1 large jalapeño, seeded and cut into strips
- 1/2 large onion, cut into rings
- 4 large green onions, ends cut and cut in half lengthwise
- 2 limes cut into wedges
- 1 large avocado, cut into slices
- chopped cilantro
- grated cheese (I used pepper jack and cheddar)
- 4 medium fajita tortillas
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Start by marinating the beef.
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Put all the ingredients into a bowl and, using an emersion blender, blend all the ingredients as smooth as possible.
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Place the marinade in large zip lock bag then add the whole steak in the bag and seal, removing as much air as possible. Put in the refrigerator. It needs to sit for at least 3 or 4 hours - overnight is good too.
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While it's marinating, you can prep the vegetables.
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When you are ready to eat, heat up the grill pan. You can also grill the meat outdoors and use a cast iron skillet on the grill for the vegetables.
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Lightly oil the pan and heat it to high. If using an outdoor grill, heat the grill to high.
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Place the beef on the grill and sear on both sides, letting a little bit of it get charred. We like it rare, but cook it to the doneness you prefer.
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When the meat is done, remove it from the heat and set on a warm plate to rest.
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In the mean time sauté the vegetables in the same pan, or in a cast iron skillet on the outdoor grill. Cook them until they are soft, but still slightly crisp.
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Slice the beef as thin as you can.
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Serve in warm tortillas with lime wedges on the side. Delicious!
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