Place guajillo peppers in a pot with 4 cups of water and boil for 5 minutes until soft. Remove peppers from water and place in a food processor with a ½ cup of the boiling water. Add garlic, cilantro, onion and jalapeno. Blend until smooth.
Grilled Steak Fajitas
Steak fajitas are delicious, but Grilled Steak Fajitas are even better. Flank steak is tenderized and seasoned in a zesty fajita marinade. Then it’s grilled, sliced and served with sizzling peppers and onions in soft flour tortillas with your favorite toppings.
Squeeze juice from oranges, lemon and limes into a large bowl. Stir in the guajillo pepper mixture. Add salt, pepper, chili powder, cumin, smoked paprika, oregano and cayenne pepper. Reserve a ½ cup of the marinade and store in the refrigerator. Place flank steak in the marinade and store in the refrigerator for 4 hours, up to 2 days.
Remove flank steak from refrigerator 1 hour before grilling and bring to room temperature.
Slice bell peppers and onion into ¼ inch strips. Place in a zip-top bag with the ½ cup of reserved marinade. Store in refrigerator until ready to grill.
Preheat one side of grill to 450°F for zonal cooking.
Sear flank steak over direct heat about 2 minutes each side. Move it to indirect heat and continue cooking until internal temperature reaches 135-140°F. Let rest for about 5 minutes.
Place bell pepper and onions in a grill wok over direct heat. Cook for about 5-7 minutes, stirring occasionally.
Cut flank steak against the grain into ¼ - ½ inch slices. Serve with bell peppers and onions on a tortilla. Top with sour cream, salsa and guacamole.