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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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These are the best grilled fajitas I've ever had. This is inspired by the Prickly Pear in Ann Arbor, Michigan. Ingredients:
1 teaspoon cumin |
1 teaspoon cayenne |
1 teaspoon pepper |
1 teaspoon salt |
1 teaspoon dried thyme |
2 garlic cloves, chopped |
1/2 bunch chopped cilantro |
1 tablespoon dijon mustard |
2 tablespoons red wine vinegar |
2 tablespoons canola oil |
1 tablespoon honey |
2 red bell peppers |
2 medium zucchini |
2 small red onions |
24 ounces rib eye steaks |
8 corn tortillas |
fresh cilantro stem |
fresh lime wedge |
Directions:
1. Combine and emulsify all the ingredients for the dressing. (This is so good! It is great on a big salad with dried cherries, black beans, and peppers.).
2. Thread vegetables on skewers for ease of handling. In separate containers, marinate the vegetables and steak lightly for about 10 minutes. Grill on high. Grill vegetables for 5 minutes or until they start to char. Add meat. Turn meat once about 3 minutes inches Take all off of grill and put on platter used to marinate veg. Let flavors marry and let steak settle. Cut steak into strips. Eat with tortillas and whatever else you like. I also like this without steak, just add black beans. Most of the flavor comes from the charred onions!
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