Wednesday, August 20, 2008

Steak Fajitas

1 -1.25 lb. nice looking steak (top, sirloin, etc), sliced against grain into fajita-size pieces
1 lime, halved
2 cloves garlic, minced

1 green pepper (or red for color), sliced
1 onion, sliced
olive oil

chopped tomatoes
sliced fresh jalapenos
shredded cheddar cheese


Mix steak pieces & garlic in non-metal mixing bowl. Squeeze lime juice over meat and blend well with hands. Cover with plastic wrap & refrigerate for a couple hours.

Heat 1 - 2 TBS olive oil in skillet over medium high heat. When hot, add peppers & onion & saute until heated but still crisp. Remove to bowl & cover to keep warm.

Pour marinade off steak & add meat to hot skillet. Cook through to desired "pinkness".

Warm tortillas.

Serve with compliments.

*Note: Slice veggies before meat to avoid having to repeatedly wash cutting board & knife.

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