Canadian-Beef-Flaming-BBQ-Beef-Fajitas

Flaming BBQ Beef Fajitas

By grilling the beef steak, vegetables and flat-breads, this entire fajita recipe is cooked in the great outdoors. For cold-weather cooking, pan-fry or broil steak and veggies instead of firing up the grill. See the Cook’s Notes for tips on marinating. You can add an extra sweet pepper for a veggie boost if you wish.

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Canadian-Beef-Flaming-BBQ-Beef-Fajitas

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 1 lime
 ½ cup (125 mL) finely chopped pickled jalapeno peppers plus 2 tbsp (30 mL) reserved juice
 2 tbsp (30 mg) Worcestershire sauce
 2 garlic cloves, minced
 1 lb (500 g) Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4-inch (2 cm) thick
 1 EACH onion and sweet red pepper, cut into strips
 1 tbsp (15 mL) vegetable oil
 1 tsp (5 mL) chili powder
 ½ tsp (2 mL) ground cumin
 4 Greek pitas

1

Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.

2

Discard marinade; grill steak using medium-high heat, 6 to 8 minutes, turning at least twice for medium-rare doneness 145°F(63°C). Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.

3

Tuck steak and vegetables into warm pitas and top with some salsa.

Ingredients

 1 lime
 ½ cup (125 mL) finely chopped pickled jalapeno peppers plus 2 tbsp (30 mL) reserved juice
 2 tbsp (30 mg) Worcestershire sauce
 2 garlic cloves, minced
 1 lb (500 g) Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4-inch (2 cm) thick
 1 EACH onion and sweet red pepper, cut into strips
 1 tbsp (15 mL) vegetable oil
 1 tsp (5 mL) chili powder
 ½ tsp (2 mL) ground cumin
 4 Greek pitas

Directions

1

Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.

2

Discard marinade; grill steak using medium-high heat, 6 to 8 minutes, turning at least twice for medium-rare doneness 145°F(63°C). Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.

3

Tuck steak and vegetables into warm pitas and top with some salsa.

Flaming BBQ Beef Fajitas
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