Recipe courtesy Gourmet Magazine
Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive Prep Time: 1 minute
Yield: 8 servings (2 ea)
In a large bowl whisk together the garlic paste, lime juice, cumin, and olive oil. Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight.
Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. Transfer the steak to a cutting board and let it stand for 10 minutes.
While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, onion, and garlic, and saute the mixture, stirring, for 5 minutes, or until the bell peppers are softened.
To warm tortillas: Stack 4 tortillas at a time, wrap each stack in foil, and heat the tortillas on the grill for 5 minutes on each side. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.)
Slice the steak thinly, across the grain, on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
To assemble a fajita: Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.