| Steak Fajitas 1 - 1 ½ lb. skirt steak 2 T. vegetable oil 1 t. ground cumin 2 cloves garlic, minced juice and zest of 1 lime 1 jalapeno, seeded and sliced in rings, if desired fresh cilantro, if desired salt and pepper 3 T. vegetable oil 2 or 3 peppers, green, red or pablano, sliced into strips 1 large onion, cut into rings Combine the vegetable oil, cumin, lime juice, zest, garlic and the jalapeno and cilantro if using. Set the steak in the marinade, turning to coat both sides. Let marinate for one hour, turning after 30 minutes. Heat a grill pan or a heavy skillet over medium high heat. Salt and pepper the steak. Grill or pan fry for 3 to 5 minutes on each side. Remove to a cutting board. Let rest for 5 or 10 minutes before slicing. In a large skillet, you can use the same one you cooked the steak in, heat 3 T. oil over medium high heat and add the onions and peppers. Salt and pepper. Stir fry for about 5 minutes until the onions are slightly translucent. Slice the steak across the grain at an angle in thin slices. Add the meat to the onions and peppers and toss. Serve on flour tortillas with shredded cheese, salsa, sour cream, shredded lettuce, diced tomatoes and guacamole. |
