Fajitas
You may use premium steaks to make
fajitas, but this is a wonderfully tenderizing marinade that
makes great use of economy cuts such as chuckeye, flank, skirt,
and round.
The fajita marinade is also good for
steak tacos or steak burritos.
To use with sirloin or flank steak, marinate four-six hours to let the
flavor penetrate the meat.
If using chuckeye, skirt, or round, allow the marinade to work overnight.
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
Suggested Toppings: Guacamole, Pico de
gallo or salsa, sour cream, chopped green onions, tomatoes
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 warm
tortillas and several suggested toppings.
(To make tacos or burritos, marinate,
cook and slice or cube the steak, then proceed with favorite
taco or burrito recipe).
