You may use premium steaks such as Sirloin, Flank, or NY Strip to make fajitas,
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
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
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
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
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
onions. Serve immediately with suggested toppings and tortillas, if desired.