This is the infamous recipe that I was working on the day I cut my finger. Now, that I am over the trauma (it wan’t the bad, unless you’re a baby, which I am), I think it is ok for me to share the recipe finally.
Fajitas are a family favorite here because I always have guacamole with them. While the kids aren’t that crazy about the actual fajitas, they do love guacamole. If they really aren’t having the fajitas, I will grill up some quesadillas (cheese between two tortillas thrown on a low grill for less then a minute on each side) for them to dip in the guacamole too.
I personally like this recipe because it is quick, and Brian likes it because well, he likes steak and Mexican food, so for him it is the best of both worlds.
Steak Fajitas
1 lb flank or skirt steak
3 limes zested and juiced
1 Tbs extra virgin olive oil plus 1 tsp for cooking.
1 pinch of Cayenne pepper
1 large sweet onion thinly sliced
2 mediums sized bell peppers thinly sliced (I used yellow)
I bunch of Cilantro
Flour Tortillas shells
Salt and Pepper to taste
In refrigerator safe dish add lime zest, lime juice, 1 Tbs of olive oil, cayenne pepper, and salt and pepper and whisk together. Add steak, cover and refrigerate to marinate for about 4 to 6 hours.
Preheat grill (around 400 to 425 degrees).
In a large skillet over medium high heat, add 1 tsp olive oil, sliced onions and peppers. Stir occasionally and cook until tender by still crispy, about 7 minutes. Keep warm.
Put the marinated steak on the grill, and cook for about 12-15 minutes flipping about halfway through. When the steak is finished, tent with aluminum foil, and let rest for about 10 minutes.
While the steak rests warm tortillas shells (I usually heat them in a dry skillet on medium low heat).
Slice the steak against the grain and at an angle in VERY thin slices. Assemble fajitas with pepper and onion mixture, steak, and a few sprigs on cilantro.
Enjoy, just please don’t cut your finger!
One comment
yum!