Name: Rib-Eye Fajitas on the Grill
Yield: Serves 8 to 12
Ingredients: 3 tablespoons soy sauce; 3 tablespoons freshly squeezed lime juice (about 1 1/2 medium limes); 3 tablespoons Worcestershire sauce; 6 cloves garlic, crushed; 1 1/2 cups red wine; 1/4 cup vegetable oil; 5 pounds boneless rib-eye steaks; 1 poblano chile; 4 Anaheim chiles; 8 bell peppers (2 green plus 6 in any assortment of red, yellow, or orange); 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon); Pinch of kosher salt; 12 tortillas (flour or corn); 2 large yellow onions, cut in 2-inch-thick slices; Sour cream, for accompaniment; Guacamole (page 255), for accompaniment; Beans a la Charra (page 150), for accompaniment

Image may contain Human Person Paper Advertisement Brochure Flyer Poster Food Lunch Meal and Collage

Rib-Eye Fajitas on the GrillCookbook cover image courtesy of Random House

My idea of party perfection is a backyard fajita fest. I have the guys roast the peppers until blistery and browned, then I send them into the kitchen to seed and slice them. Next they grill up the steaks and cut them into nice, thin strips. Meanwhile I've already set out bowls of guacamole, sour cream, salsa, and chips. We all gather around my outdoor table, each of us making our dream fajita with just the right balance of steak and peppers, sour cream and guacamole.

Recipe information

Yield
Serves 8 to 12

Ingredients

3 tablespoons soy sauce

3 tablespoons freshly squeezed lime juice (about 1 1/2 medium limes)

3 tablespoons Worcestershire sauce

6 cloves garlic, crushed

1 1/2 cups red wine

1/4 cup vegetable oil

5 pounds boneless rib-eye steaks

1 poblano chile

4 Anaheim chiles

8 bell peppers (2 green plus 6 in any assortment of red, yellow, or orange)

2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)

Pinch of kosher salt

12 tortillas (flour or corn)

2 large yellow onions, cut in 2-inch-thick slices

Sour cream, for accompaniment

Guacamole (page 255), for accompaniment

Beans a la Charra (page 150), for accompaniment

Preparation

To marinate the meat:
Step 1
In a large (4-cup) measuring cup, combine the soy sauce, lime juice, Worcestershire sauce, garlic, wine, and vegetable oil to make the marinade. Put the steaks in a large, heavy-duty, self-sealing plastic bag, pour in the marinade, seal, and refrigerate for at least 4 hours or overnight.
Step 2
Preheat an outdoor grill; preheat the oven to 250°F. Grill the chiles and bell peppers whole until they blister and brown, turning with tongs every few minutes to ensure they roast on all sides; remove from the heat. Core and seed them, slice them lengthwise into 1/2-inch strips, and sprinkle them with lemon juice and a pinch of salt. Wrap them in aluminum foil and keep them warm in the oven until ready to serve. Wrap the tortillas in foil and put in the oven to warm with the peppers. Remove the steaks from the marinade, drain, and grill according to your preference. Grill the onion slices along with the steak, about 5 minutes per side.
Step 3
To serve, slice the steaks thinly; arrange on a large platter with the grilled sliced onion and the chiles and peppers. Alongside the platter, set out the warm tortillas and bowls of sour cream and guacamole. Beans à la Charra, served in small bowls, is another classic fajita accompaniment.
Variation
Step 4
Substitute boneless, skinless chicken breasts or shrimp for the beef. Marinate the chicken according to the directions above. For the shrimp, skip the marinade and just rub them with a little kosher salt and pepper before grilling.

Nutrition Per Serving

Per serving: 550.0 calories

270.0 calories from fat

31.0g total fat

10.0g saturated fat

165.0mg cholesterol

630.0mg sodium

5.0g total carbs

0.0g dietary fiber

1.0g sugars

58.0g protein

#### Nutritional analysis provided by [TasteBook

using the USDA Nutrition Database]( )

Pastry Queen Parties by Rebecca Rather and Alison Oresman. Copyright © 2009 Rebecca Rather and Alison Oresman. Published by Ten Speed Press. All Rights Reserved. A pastry chef, restaurateur, and cookbook author, native Texan Rebecca Rather has been proprietor of the Rather Sweet Bakery and Café since 1999. Open for breakfast and lunch daily, Rather Sweet has a fiercely loyal cadre of regulars who populate the café’s sunlit tables each day. In 2007, Rebecca opened her eponymous restaurant, serving dinner nightly, just a few blocks from the café. Rebecca is the author of THE PASTRY QUEEN, and has been featured in Texas Monthly, Gourmet, Ladies Home Journal, Food & Wine, Southern Living, Chocolatier, Saveur, and O, The Oprah Magazine. When she isn’t in the bakery or on horseback, Rebecca enjoys the sweet life in Fredericksburg, where she tends to her beloved backyard garden and menagerie, and eagerly awaits visits from her college-age daughter, Frances. Alison Oresman has worked as a journalist for more than twenty years. She has written and edited for newspapers in Wyoming, Florida, and Washington State. As an entertainment editor for the Miami Herald, she oversaw the paper’s restaurant coverage and wrote a weekly column as a restaurant critic. After settling in Washington State, she also covered restaurants in the greater Seattle area as a critic with a weekly column. A dedicated home baker, Alison is often in the kitchen when she isn't writing. Alison lives in Bellevue, Washington, with her husband, Warren, and their children, Danny and Callie.

Recipe information

Ingredients

Preparation

To marinate the meat:

Step 1

Step 2

Step 3

Variation

Step 4

Nutrition Per Serving

Recipe notes