Marinading the steak:
- 2 limes, juiced (2 tablespoons lime juice works too)
- 5 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 tablespoon chile powder
- 3 tablespoon fresh cilantro leaves, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Whisk all ingredients together in a medium size bowl then sumerge steak strips in marinade.
- 1 pounds flank steak, trimmed of fat and cut into 4 inch strips.
(***Flank steak is meat from the abdomen of a cow and is a relatively long and flat cut of meat- this makes it perfect for fajitas!***)
Let the meat sit in the marinade while you slice up the vegetables.
- Veggies:
- 1/2 red bell pepper, sliced into think strips
- 1/2 yellow bell pepper, sliced into strips
- 1/2 orange bell pepper, sliced into strips
- (you can use what ever color of pepper appeals to you- I couldn't find any green ones at the store!)
- 1 large onion, sliced into rings
- Lightly sauté the vegetables in:
- Lime juice + olive oil
- On low-medium heat until soft and juice with a little brown on the edges.
- Once the veggies are on lay out the strips of steak onto the skillet. I get to use my new fancy fajita skillet! Pour a little marinate into the pan to cook the meat it. Medium heat will do.
To heat up the tortillas I lay them directly over the steaming vegetable for about 20 seconds each. The microwave also works just as well- put a stack of tortillas in the microwave and nuck 'em for about 30 seconds or until warm and steaming.
- Lay out your tortilla and the assembling is up to the creative mind! I like top off my fajita meat and veggies with fresh avocado, salsa, and cheese!
Happy eating!
