Recipe: Grilled Fajita Steak and Shrimp Tacos (using skirt steak)

GRILLED FAJITA STEAK AND SHRIMP TACOS

"This is my favorite surf 'n' turf taco. Tender shrimp, saut ed with sweet peppers and onions complement the grilled beefy taste of this taco. Cooked shrimp speeds up the prep time."

1 pound beef skirt steak
2 tablespoons olive oil, divided
Kosher salt
12 medium shrimp, cooked, peeled
12 medium shrimp, deveined and coarsely chopped
Salt and freshly ground black pepper
1 onion, sliced into 1/4 inch thick rings
1 red bell pepper, julienned
1 orange bell pepper, julienned
8 (6-to-8-inch) corn or 8 flour tortillas
2 limes, cut into 6 wedges

Preheat greased barbecue grill to medium-high.

Brush meat with 1 tablespoon of the oil. Season with salt to taste. Grill for 3 to 4 minutes per side, depending on the thickness of the steak until medium-rare and well browned on surface. Let stand for 5 minutes. Thinly slice meat across the grain.

In a large skillet, heat remaining 1 tablespoon of oil over medium heat. Add shrimp, onion, red and orange bell peppers and salt and pepper to taste. Saute until peppers are tender-crisp, vegetables are slight charred and shrimp is heated through, 10 to 12 minutes.

TO BUILD TACOS:
Divide meat and shrimp mixture equally among tortillas and fold tortillas in half. Serve with lime wedges.

Makes 12 Tacos
Source: 300 Best Taco Recipes by Kelley Cleary Coffeen