Thursday, March 26, 2009

Steak Fajitas

Fajitas are a fun meal that our family enjoys "building" at the table together. There's always one family member that overloads their tortilla to become the "can he do it" challenger of the night. We linger longer and the conversations become richer. Definitely worth the effort for this effect. This is a very good fajita recipe that can be made ahead of time and then grilled quickly for the table. Very filling meal, so there is no need for any side dishes.

1 1/2 to 2 pounds skirt steak
1 large white onion, cut in strips
1 large green onion, cut in strips
10 corn or flour tortillas (6 inches), warmed
diced avocados or guacamole for garnish
Queso cheese (if desired)
Fajita Salsa (recipe follows)

Marinade:
1/2 cup olive oil
1/3 cup apple cider vinegar
2/3 cup lime juice
3 cloves garlic, pressed
1 tablespoon dried onions
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Combine marinade ingredients and pour over skirt steak and refrigerate for eight hours or overnight. When ready to cook, heat grill or stove top grill pan to high and grill on both sides (turning only once) for 10-15 minutes for medium, a little longer for well done. Remove to cutting board and let stand until ready to cut. Meanwhile, in skillet, saute onion and peppers until heated through, remove to serving dish. Remaining marinade can then be heated in skillet. Make sure you bring it to a simmer and cook for 3-4 minutes. Slice steak in thin strips and place over onions and peppers in serving dish. Pour marinade over all. Serve with Fajita Salsa and garnish.

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