Beef Fajitas

  • 1 1/2 lbs flank steak

  • 1 Tbs fresh lime juice

  • 1 tsp ground cumin

  • course salt & ground pepper

  • 2 Tbs canola oil

  • 2 medium red onions cut into 1/2 inch wedge

  • 2 yellow bell peppers, ribs & seeds removed, cut into 1/2 inch strips

  • 4 garlic cloves

  • 8 tortillas

Preheat 350 degrees. Place steak in shallow dish. Rub with lime juice, cumin, 1 tsp salt, 1/4 tsp pepper. Cover, let marinate at room temperature at least 20 minutes & up to 1 hour. Heat 1 Tbs oil in large skillet over high heat. Cook steak until browned on both sides, 5-8 minutes per side for medium rare. Transfer steak to a plate, cover with foil set aside.
In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments. Try the Guacamole and Aunt Cholula's hot sauce.

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