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Paul's Tailgate Fajitas

Thanks to Paul from Southern California!

This recipe will serve about 6-7.

Ingredients:

1 flank steak (try to get one about 2.5 pounds)
1/4 cup lime juice
Salt and ground black pepper
1 large onion (sliced into rounds)
1 red bell pepper (sliced in quarters length wise)
1 green bell pepper (sliced same as red),
Package of flour tortillas (12 inches in diameter works best)
Guacamole, salsa and/or sour cream

PRE GAME PREP
Slice peppers and onions per instructions above. Store them in separate plastic bags. Generously sprinkle both sides of steak with lime juice and salt and pepper it. Pretty easy. You can actually do this at the game if you choose.

TAILGATING
1. Fire up your charcoal grill and let it burn until all charcoal is covered with layer of fine gray ash. Spread coals evenly. Add the grill. Put your hand at about the level of the grill and begin counting. You should only be able to hold it there for about 5 seconds before you have to remove your hand or suffer the consequences. This is medium-high heat.

2. Grill seasoned steak uncovered over coals until well seared (dark brown) on one side. This should take about 5 or 6 minutes. Flip steak using tongs (not a fork). Continue grilling about 2-3 minutes for rare and 4-5 minutes for medium rare. Remove steak when the interior of meat is slightly less done than you want it to be when you eat it. Transfer meat to cutting board. Cover it loosely with foil and it let rest for 10 minutes (don't slice it yet). It will continue cooking slowly from its own heat.

3. By now the fire should have cooled to medium heat. If not cover or sprinkle with a little beer to cool. Place onions and peppers on grill and turning occasionally, until onions are lightly charred (probably about 5 minutes) and peppers have nice grill marks (8 or 9 minutes perhaps). Once veggies are done, remove them and slice into long, thin strips. Put them in a covered tupperware until ready to serve.

4. Next add the tortillas around edge of grill; heat until just warmed. This goes pretty damn quick. Don't burn these suckers. Figure 15-20 seconds per side. Wrap tortillas in towel to keep warm and place in a basket.

4. After steak has been resting 10 minutes covered, slice it very thin at a slight angle, against grain. Take a bite and add salt and pepper if needed. Put steak in a separate dish.

5. Form a fajita assembly line with tortillas, meat, peppers and onions, and condiments.

Enjoy with beer and/or margaritas, and a Packers victory.