Classic Beef Fajitas with Salsa and Guacamole

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Appears in Cook's Illustrated July/August 1999, America's Test Kitchen TV

Several tenets of common wisdom about this flavorful steak were tried and found true, but one holds no water.

SERVES8

TIME1¾ hours, plus 1 hour chilling

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WHY THIS RECIPE WORKS

We discovered, when developing our best grilled flank steak recipe, that marinating can turn the meat gray and mushy. Instead, we used a spice rub to impart flavor and a great crust. We cooked the steak over high heat for a short period tim...

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