Grilled Steak Fajitas

I ran across this recipe recently and had to make it!  It was something different and I was really in the mood to grill with all this beautiful weather!  We loved the smokiness that the adobo chipotle peppers gave the steak.  Corey keeps asking if we can make these steaks again just as steaks! 

The recipe calls for marinating the steak for an hour at least, but unfortunately I only had about 15 minutes.  It still had plenty of flavor but I'm sure the flavor would be even deeper if it had longer to sit.  Delicious flavor and not too spicy at all.  I ended up mixing all ingredients in the bowl I was using for marinade, but you can also use a food processor to combine.

marinading my steak

Grilled Steak Fajitas
via Guilty Kitchen
yields 6-8 small fajitas 

1 skirt steak (approximately 3/4 – 1 lb) (I used a strip steak, you could also use flank, etc.)
marinade:
1 chipotle pepper (canned in adobo sauce), diced
1 Tbsp adobo sauce
1/4 cup fresh cilantro, diced
2 cloves garlic, diced
1 tsp cumin
1 Tbsp Chili powder
1 tsp salt
1-2 Tbsp extra virgin olive oil
1-2 Tbsp red wine vinegar

2 red, orange, or yellow peppers
1 large onion
fajita sized tortillas
sour cream
cilantro for garnish

Mix all marinade ingredients in a shallow bowl.  Add steak, turning to coat both sides.  Marinade for an hour to overnight (15 minutes worked ok for me!)  Preheat your grill.  Slice veggies while steak is marinading.

When done marinating, start grilling steak and add veggies to a grill basket to grill as well. The steak is a quick grill, no more than 5 minutes per side. You want the steak to be medium rare for optimal taste and tenderness.  Grill veggies until tender tossing in the basket as needed.

Let steak rest for 5 minutes before slicing and slice thinly across the grain.You may need to cut the steak into smaller pieces and then slice in the opposite direction.

Serve family style with accompaniments.