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Steak fajitas
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| Ingredients: | |
| 1 | orange, juiced |
| 2 | limes, juiced |
| 1/4 cup | olive oil |
| 4 | garlic cloves, minced |
| 1 | jalapeno, seeded and minced |
| 1 small handful | fresh cilantro, finely chopped |
| 2 teaspoons | ground cumin |
| 1 teaspoon | salt |
| 2 pounds | skirt steak, trimmed of fat |
| 2 | red bell peppers, thinly sliced |
| 1 large | red onion, thinly sliced |
| 1 pint | button mushrooms, cut into chunks |
| Guacamole, (recipe follows) | |
| 12 | warm flour tortillas, (I cover them with a damp paper towel and heat in the microwave for about 20-30 seconds.) |
Shredded cheese for topping (I use a pre-shredded Mexican blend from the market. My favorite is Sargento Artisan Authentic Mexican.)
Directions
In a small bowl, whisk together the first 8 ingredients for the marinade. Place skirt steak in a shallow container, and pour marinade over it. Poke a few holes in the meat with a fork so that it absorbs the marinade better. Cover and refrigerate for at least 3 hours.
Drain the marinade from the meat. Grill the steak on the grill or in a grill pan over medium-high heat for about 4 minutes each side for medium-rare. Transfer the steak to a cutting board and let rest.
In the same pan, add the bell peppers, onions and mushrooms. Add a little olive oil, if needed. Saute the mixture for 3-5 minutes over medium-high heat, until the vegetables are tender, but not mushy.
Slice the steak thinly against the grain on a diagonal and toss with the vegetables.
Spread some guacamole on a tortilla and top with some of the steak mixture. Sprinkle some cheese on top. is desired. Roll up the tortilla around the filling and enjoy!
Recipe uploaded with Shop'NCook for iPhone.
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