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

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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 notes

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