Grass fed Beef Fajitas Recipe

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

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 warm tortillas and several of the suggested toppings.


				Grass Fed Beef & All Natural Vegetables For the Heart, From the Heart www.meadowmaidfoods.com Recipes (307) 534-2289





	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 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 warm tortillas and several of the suggested toppings.