These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also serve them in flatbreads instead of tortillas.
—ERIN MICHNIACKI MANHATTAN, KS
PREP: 25 MIN. + MARINATING GRILL: 20 MIN. MAKES: 8 SERVINGS
1/2 cup tequila or reduced-sodium beef broth
1/2 cup lime juice
4 garlic cloves, sliced
1 teaspoon grated lime peel
1 teaspoon chili powder
3/4teaspoon salt
3/4teaspoon pepper
4 poblano peppers or medium sweet red peppers, halved and seeded
4 jalapeno peppers, halved and seeded
1 large sweet onion, cut crosswise into 3/4-inch-thick slices
1 1/2 pounds beef skirt steaks or flank steak
8 whole wheat tortillas (8 inches), warmed
1/2 cup shredded Mexican cheese blend
1. In a small bowl, whisk the first seven ingredients until blended. Divide marinade between two large resealable plastic bags. Add peppers and onion to one bag; seal bag and turn gently to coat. Cut skirt steaks in half and add to the second bag; seal bag and turn to coat. Refrigerate vegetables and beef 8 hours or overnight.
2. Drain the vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat 4-6 minutes on each side or until tender. Grill jalapenos 2-3 minutes on each side or until crisp-tender. Grill the steaks, covered, over medium heat 4-6 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let steaks stand 5 minutes.
3. Cut peppers into strips; coarsely chop onion. Thinly slice steaks across the grain. Serve vegetables and beef on tortillas; top with cheese.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.