Fajitas

Name: Fajitas
Ingredients: 1 orange, juiced; 2 limes, juiced; 3 tablespoons canola oil; 2 garlic cloves, minced; 1 jalapeno, seeded and minced; 1 tablespoon fresh cilantro, finely chopped; 1 teaspoon cumin; 1 teaspoon salt; 2 1/4 pounds skirt or flank steak, trimmed of fat; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 red onion, thinly sliced; Guacamole, recipe follows; Salsa Fresca, recipe follows; 12 flour tortillas, warm

16 ingredients

12 steps

Ingredients

1 orange, juiced
2 limes, juiced
3 tablespoons canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 tablespoon fresh cilantro, finely chopped
1 teaspoon cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
Guacamole, recipe follows
Salsa Fresca, recipe follows
12 flour tortillas, warm

Directions

1

In a small bowl, whisk together marinade ingredients.
2

Place steak in a shallow container, and pour marinade over it.
3

Refrigerate, covered, 8 hours or overnight to tenderize meat.
4

Drain the marinade from the meat.
5

Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side.
6

Transfer the steak to a cutting board and let stand.
7

In the same pan with the steak juices, add the bell peppers and onions.
8

Saute the mixture for 3 minutes until the vegetables are limp.
9

Thinly slice the steak against the grain on a diagonal.
10

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca.
11

Roll up the tortilla to enclose the filling.
12

May also serve with sour cream and shredded cheese.