Fajitas-On-A-Stick
Submitted by milliemax
Fajitas-on-a-stick turn beef fajitas into grilled skewers: sirloin marinated in Italian dressing and lime, woven onto sticks and grilled with peppers and onion, then tucked into tortillas with all the fixings. A fun cookout twist.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minFajitas hit the grill in skewer form here, and it’s as fun to make as it is to eat. Strips of beef sirloin get woven back and forth onto bamboo skewers, which keeps the thin strips from falling through the grates and makes for easy turning and serving.
The marinade is a clever shortcut. Bottled Italian dressing plus fresh lime juice does double duty, tenderizing the beef and seasoning it with herbs, tang and a citrusy kick, no long list of spices required.
Grill the peppers and onions alongside until tender and a little charred, then grill the beef to medium-rare so it stays juicy. Slide everything off the skewers, pile into warm tortillas, and load up with salsa, cheese, sour cream and whatever fixings you like.
Pro Tips
- Soak the bamboo skewers in water first, as directed, so they don’t burn up on the grill.
- Weave the beef strips back and forth onto the skewers. It holds the thin pieces securely and grills them evenly.
- Slice the sirloin against the grain for the most tender bite.
- Don’t overcook the beef. Pull it at medium-rare to medium so it stays juicy, since it cooks fast.
Variations
- Use chicken or shrimp in place of beef, adjusting the grill time.
- Add red and yellow peppers, mushrooms or zucchini to the vegetable skewers.
- Swap the Italian dressing for a quick chili-lime or Mexican fajita-spice marinade.
Ingredients
Directions
Soak the bamboo skewers in water 10 minutes; drain water.
Trim fat from beef steak. Cut steak crosswise into ½ inch thick strips.
Thread an equal amount of beef, weaving back and forth, onto each skewer.
In small bowl, combine dressing and lime juice, mixing well; Place vegetables on grid over medium ash-covered coals; minutes or until tender, turning both once. Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 10 minutes for medium rare to medium doneness, turning once. Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in tortillas with salsa and garnishes. Another great dish! Make sure you have normal fajita toppings handy, like lettuce, cheese, tomatoes, sour cream, olives, etc.
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