Fajitas on the barbecue has become a weekly favorite in our house. We’re thrifty people, so we look for petite sirloin, skirt steak, or flatiron steak that’s on sale, and cut it into strips. (You can also use this recipe for chicken breasts.) The marinade flavors and tenderizes the meat. These days, health experts advise we build our meals around vegetables. My hubby and I haven’t quite reached that point, but we do add equal amounts of peppers and onions to the mix. We like to cook this outside in a cast iron skillet where smoke and spatters aren’t an issue.
Placed on warm whole wheat tortillas and topped with a dollop of sour cream, it’s a tasty and filling meal. Great to serve for company, too, as the prep work can be done ahead of time.
Servings: 6 Serving size: 1 cup Marinating time: 2 hours or overnight Preparation time: 20 minutes Cook time: 15 minutes
Meat Ingredient Two pounds petite sirloin, skirt steak, or flatiron steak cut across the grain in 1/2 inch strips Marinade Ingredients 1/4 cup fresh squeezed lime juice 2 tablespoons olive oil 4 cloves garlic, crushed 2 teaspoons soy sauce 1 teaspoon sea salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper or chili powder 1/2 teaspoon ground black pepper Vegetable Ingredients 1 green bell pepper, cut into 1/2 inch strips 1 red bell pepper, cut into 1/2 inch strips 1 yellow bell pepper, cut into 1/2 inch strips 1 cup sliced onion Other Ingredients 2 teaspoon olive oil 4 whole wheat tortillas Optional toppings: fresh cilantro leaves, sour cream or guacamole
Directions 1. Combine marinade ingredients in a bowl large enough to hold the meat, setting aside about a 1/4 cup to use on the vegetables. 2. Add the meat to the marinade and refrigerate for a least two hours. 3. Place vegetables in a separate bowl and add the 1/4 cup marinade and refrigerate for a least two hours. 4. Heat 1 teaspoon olive oil in a large skillet over high heat until oil begins to smoke. Saute the onion and bell pepper until browned and almost tender, 4 to 5 minutes. Transfer to a plate. 5. Heat the remaining oil in the skillet over high heat also. Put the meat in the pan and cook until browned on all sides, 4 to 5 minutes. 6. Stir in the cooked vegetables and heat through. 7. Place the tortillas on top of the pan mixture for a couple of minutes. When they are warm, place on individual plates and add the fajita mixture equally on top. Serve with toppings.
I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.
Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.