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Grass Fed Beef & All Natural Vegetables
For the Heart, From the Heart
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Fajitas
You may use premium steaks such as Sirloin, Flank, or NY Strip to make fajitas, but this
recipe uses a wonderful tenderizing marinade that makes great use of economy cuts such as
chuck, skirt, and round. Marinate premium steaks 4-6 hours for flavor; marinate the
economy steaks overnight to tenderize.

The fajita marinade is also good for steak tacos or steak burritos. To make tacos or burritos:
marinate, cook and slice or cube the steak, then proceed with favorite taco or burrito
recipe.

Ingredients
1/2 cup fresh lime juice, from 2-3 limes (fresh really makes a big difference!)
3 Tbsp. olive oil
2 garlic cloves, peeled and smashed
1/2 teaspoon freshly ground black pepper
1-2 pounds steak, trimmed of fat

1 large onion, sliced
2 large red and green bell peppers (or any two colors), seeded and cut into slices
olive oil or butter to saute peppers
corn or flour tortillas, warmed  (optional)
Suggested Toppings: guacamole, pico de gallo or salsa, sour cream, chopped green onions,
tomatoes

Directions
Combine first four ingredients. Pour over steak in a stainless steel or glass bowl. Cover and
refrigerate, turning steak occasionally.

Grill steak over medium-hot flame, or pan fry, until medium-rare. Transfer steak to a cutting
board and let stand for 10 minutes while preparing the rest of your dish.

Meanwhile, saute peppers and onion in a large skillet.  Remove to a large platter.

Carve the steak across the grain and at a slight angle to make 1/2-inch thick slices. You may
cut the slices into cubes, if desired. Arrange the meat on the platter with the peppers and
onions. Serve immediately with suggested toppings and tortillas, if desired.