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Steak Fajitas
Appliance: Contact Grill - 4 servings and larger.
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This Gluten Free recipe also comes in a Chicken version.
Steak Fajitas
For the Marinade:
   1 teaspoon chili powder
   1/2 teaspoon ground cumin
   1/2 teaspoon onion powder
   1/4 teaspoon garlic powder
   1/2 teaspoon oregano
   1 teaspoon white sugar
   zest of one small lime (reserve remainder for juice)
   1 tablespoon cornstarch
   1 tablespoon soy sauce or gluten free tamari
   1/3 cup water
   3 tablespoons oil

   1 pound skirt or flank steak (see Note)

For the Vegetables:
   1 sweet bell pepper (any color), seeds and membranes removed, sliced in long strips
   1 pasilla pepper, seeds and membranes removed, sliced in long strips
   1 small white onion, halved and sliced
   2 reserved tablespoons of marinade
   Juice of one lime

For Serving:
   Tortillas (warmed)
   Sour Cream (Mexican crema works best)
   Chopped fresh cilantro

Optional Toppings:
   Seeded, diced tomatoes
   Sliced avocados or guacamole
   Shredded lettuce
   Crumbled cotija or other cheese
   Grilled green onions
   Lime wedges

For the Marinade:
Combine spices and dry marinade ingredients in a gallon sized zipper bag or large bowl and mix well. Add water, soy sauce and oil and shake or whisk until well combined. Remove and refrigerate 2 tablespoons of marinade for later use.

For the Steak:
Cut large steaks into two or more smaller steaks that will fit onto your contact grill. Pound thicker steaks to uniform half inch (or slightly less) thickness. Add steaks to the marinade and toss to coat. Marinate, refrigerated, at least 4 hours (overnight is better).

For the Fajitas:
Add vegetables to marinade along with meat and toss to combine. Allow vegetables and meat to rest at room temperature for 15 minutes and NO MORE than 30 minutes before cooking.

Preheat contact grill according to it's highest heat setting. Remove steak from marinade and arrange on grill in a single layer, with a little space between pieces. You may have to cook in batches. Sear thin steaks for 2 minutes, thicker steaks 3 minutes. Tent steaks with foil and allow to rest at least 10 minutes while you grill the vegetables. Do not skip the resting step.

While steak is resting, adjust grill's temperature to the manufacturer's suggested setting for vegetables, or to medium-high to high heat, if applicable. Leave it open to cool for a few moments, if necessary, then wipe the grill plates. Grill vegetables in a single layer for 4 to 5 minutes. Cook in batches if needed.

Slice steak into long, thin strips. It is important to slice skirt and flank steak across (not along) the grain. In a large bowl, mix sliced steak and hot vegetables. Toss with reserved marinade and lime juice. Serve hot with warmed tortillas and toppings of your choice.

NOTE: Skirt steak is the preferred cut for this dish. It is thinner than flank steak, so takes well to the quick, high heat cooking method. If only flank steak is available, or if the skirt steak is quite thick, pound it to one-half inch or even a little thinner, before marinating.

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