A Squared: What's For Dinner Wednesday: Carne Asada Fajitas

Wednesday, June 13, 2012

What's For Dinner Wednesday: Carne Asada Fajitas


As you may have read in my last post, last weekend was three days of nonstop traveling, partying, and family bonding and even though we are back home it still doesn't feel like life has slowed down very much since we landed... I need a nap. Or a cocktail.  Or both.  However, I did just realize this morning that I have a 3-day weekend coming up that I totally forgot about.  Score!

Since the weekend and this week have been such a whirlwind I needed to find some easy dinners to fix this week.  Alex suggested that we grill something and since that means he does the bulk of the work I was all for it.  We received the Weber's Real Grilling cookbook as a wedding gift and decided that it was about time to use it.  Alex selected carne asada fajitas and I have to say that this was one of the best Mexican dinners that we have made in a long time.  It's also relatively healthy-- grilled steak and veggies, fresh guacamole, and no cheese or sour cream.  This recipe is a keeper!  I served it along with grilled corn on the cob for a perfect light, but filling summertime dinner.


  • 2 ripe avocados
  • 1 Tbs. finely chopped fresh cilantro
  • 2 tsp. fresh lime juice
  • 1 tsp. minced garlic
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. paprika
  • 1/2 tsp. brown sugar
  • 1/2 tsp. chili powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. ground cumin

  • 1 flank steak, about 1 pound and 3/4 inch thick, trimmed of any surface fat *At our grocery store we couldn't find flank steak, but were told that a London Broil cut would work instead 
  • Extra virgin olive oil
  • 1 medium red onion, cut crosswise into 1/3 inch slices
  • 2 medium red or green bell peppers, seeded and cut into flat sections
  • 4 flour tortillas (10 inches) *I used whole wheat for my fajitas
  • Tabasco sauce
To make the guacamole: Scoop the avocado flesh into a medium bowl. Add the remaining guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap to prevent browning.
To make the rub: In a small bowl, combine all the rub ingredients. Lightly brown or spray the steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.
Lightly brush or spray the onion and bell peppers on both sides with oil. Grill over direct medium heat until tender, turning once. The onion will take 8 to 10 minutes and the bell peppers will take 6 to 8 minutes. Cut the onion and bell peppers into bite-sized pieces. Grill the flank steak over direct heat until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Wrap the tortillas in a foil package. Grill the package over direct medium heat to warm the tortillas, 2 to 3 minutes, turning once.
To serve, cut the flank steak against the grain into 1/4-inch slices. Place the warm tortillas, sliced meat, onions, peppers, and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding tabasco sauce to taste. Wrap and serve warm.

Recipe courtesy of Weber's Real Grilling cookbook.

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