Ingredients

Directions

1. Combine lime juice, orange juice, honey, oil, chipotles, vinegar, garlic, cumin and oregano in a small bowl. 2. Pierce steak all over with a fork. Place in a sealable freezer bag and pour in half the marinade, massaging marinade into meat; seal and refrigerate for 8 to 12 hours. Cover and refrigerate remaining chipotle-honey sauce. 3. Remove steak from bag; discard used marinade. Pat steak dry with paper towel and season all over with salt and pepper. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steak to a cutting board and let rest for 5 minutes. 4. Meanwhile, toss onion and peppers with 2 tbsp (30 mL) of the reserved chipotle-honey sauce; grill over medium-high heat (400°F/200°C) for 2 to 3 minutes per side or until lightly charred and tender. Grill tortillas for 30 to 60 seconds or until just warmed through; wrap in foil to keep warm. Cut onions and peppers into thin strips. 5. Slice steak thinly across the grain. Arrange steak and veggies in a single layer on a platter; drizzle remaining chipotle-honey sauce over top. Serve in warm tortillas with salsa, guacamole, cheese, sour cream and lime wedges.

How to Cook It

Grilling

Cuts Used in This Recipe

Sirloin Tip

Chipotle-Honey Grilled Beef Fajitas

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Sirloin Tip Marinating Steak

Sirloin Tip Marinating Medallion

Bottom Sirloin Ball Tip Marinating Steak