Grilled Steak Fajitas
For such a popular dish, fajitas have been treated terribly in Tex-Mex restaurants. We set out to bring them back to glory.
Why This Recipe Works
The ideal fajita should be a simple affair featuring tender strips of beef nestled into a soft flour tortilla along with some onions and bell peppers. To ensure that the bell peppers and onion were perfectly softened but not mushy, we seared them over a hot fire and then moved them to a disposable aluminum pan on the cooler side of the grill to gently steam. We opted to use skirt steak, the classic (some say the only) choice for fajitas. For the best flavor, we whipped up a marinade of salty soy sauce, vegetable oil, garlic, and sweet- tangy pineapple juice. Reserving some of this marinade to toss with the grilled bell peppers and onion before serving them boosted their flavor.
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