Friday, July 20, 2012

Steak Fajitas por favor!

When you have a surplus of whatever, you want to use it to the best of your abilities. Unfortunately, I'm not talking about money; but, I am talking about vegetables growing in the garden this summer.
I just happened to have a lot of peppers that were given to us by a coworker. So, in an effort to use the peppers, we thought about making steak fajitas. Steak fajitas are very easy to make and the flavor of sautéed onions and peppers is unmatchable.Using tender flank steak, you can do them on the grille right before dinner, while all the other components can be made and be ready ahead of time.  


Juice of 1 lime (you can use 1 tablespoon of vinegar if you don't have limes)
2 tablespoons of olive oil
1 tablespoon of granulated garlic
1/2 teaspoon cumin
 2 tablespoons of fresh chopped cilantro


1 Tablespoon olive oil
1 lb of flank steak
1 large yellow onion peeled and sliced.
2 peppers sliced lengthwise into strips

In a 1 gallon plastic bag, add all the ingredients for the marinade including the steak. Let the steak absorb the flavors for at least 1 hour. Before cooking the steak, pat dry with a paper towel to eliminate the excess liquid. Sprinkle with salt and pepper to taste and cook on a very hot grill for 4 minutes per side. Remove from heat, cover with aluminum foil and let it rest for at least 5 minutes.
While the meat is resting, sauté vegetables in a large hot skillet till they are tender and have a light brown color.  Slice steak against the grain into thin slices. Served with cooked vegetables, shredded cheese, pico de gallo, and warm flour tortillas. 

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