Food Network: Beef Fajitas

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Beef Fajitas
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed

2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots

Directions
In a bowl, whisk together the lime juice, tequila,
garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano,

pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak,
and seal. Place in a baking dish and refrigerate for at least 12 and up to 24
hours, turning occasionally.

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of
the salt and 1/2 teaspoon of the pepper.

Preheat the grill to high, and preheat the oven to 325 degrees F.

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and
soften. Remove from the oven and keep warm in the aluminum foil.

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side
for medium rare. Remove from the heat and let rest for 10 minutes before slicing.

Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add
the peppers and onions, and cook, stirring, until soft and slightly caramelized,
12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper
and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove
from the heat.

Thinly slice the steak against the grain. Divide among the warmed tortillas and
top with the vegetables. Squeeze with lime juice and serve immediately with cold
beer or tequila shots.