I made these the other night, opting for steak (as is the norm). People eat them in many varieties, but I like to keep it simple. A piece of grilled meat, some peppers and onions, maybe a bit of sour cream, and a nice salsa to top it off. Assemble as wanted in flour or corn tortillas, fold, and consume. Repeat as necessary. I love making this for groups, because you can set out all of the components on the table, crack open a few beers, and enjoy this sitting at a table or standing around outside (due to the juiciness of the meat, I would not recommend standing over your carpet eating one of these).
Fajitas (Adapted from Alton Brown)
1/2 cup olive oil
6 tablespoons soy sauce
4 scallions, washed and cut in thirds
2 large cloves garlic
1/4 cup lime juice
2 teaspoon red pepper flakes
1 teaspoon ground cumin
1/4 cup dark brown sugar
2 pounds flank steak, cut into four pieces (with the grain)
2 onions, sliced into rings
2 bell peppers
8-10 flour tortillas
Sour cream and salsa for passing
Combine first 8 ingredients in a food processor or blender, blend until smooth. Pour marinade over steak in a zip-top bag or pan and marinate for 1 hour. Preheat grill to high. Grill onions and pepper (you can lightly oil them first if you wish) until soft and slightly blackened. Slice onion rings in half for strips, and peel and slice the pepper.
Place steak on grill, cooking on each side for 6-7 minutes or until temperature reaches 125°F (for medium rare) or 140°F (for medium). Let rest for 5-10 minutes, and then slice thin. Warm flour tortillas on grill (in foil) or in a low oven. Assemble and serve.