We are experiencing some amazing spring weather this week. It is excellent timing because I'm on spring break! I cannot wait to get our grill cleaned and ready for use again.
The night I made these enchiladas, I was craving summer grilled food. We rarely cook red meat at home anymore, so this dinner was a great weeknight change of pace. The original recipe, from Confections of a Foodie Bride, is setup to be prepared entirely on the grill. It was still a chilly, dark night when I made these, so we opted to cook them on the stove top. I also cut the oil in half. We were very happy with the results of this recipe!
You will need:
*1/4 cup fresh squeezed grapefruit juice
*1/4 cup fresh lime juice
*pinch of salt
*1/4 cup olive oil, plus 1-2 tablespoons more for cooking
*1 lb beef (My local butcher sells small stir fry strips. Look for flank or skirt steak.)
*1 large yellow onion, sliced
*2 large bell peppers, sliced into strips (I used one red and one green)
*8 corn tortillas
For toppings, we Chose:
*1 avocado, sliced
1. In a large Ziplock bag, combine the grapefruit and lime juices, salt, pepper, and olive oil. Add the beef, seal the bag, and squeeze the marinade together and onto the meat. Refrigerate for at least 4 hours or overnight.
2. Once the marinated meat is ready, saute peppers and onions over medium heat in a small skillet.
3. In a separate skillet, cook the steak over medium high heat. Flip the steak pieces after about 5 minutes.
4. Serve your fajitas as desired.