Beef Fajitas
What could be better than a hot plate of sizzling fajitas served with guacamole and salsa?
4 garlic cloves, mashed to a paste
1 tsp. salt
1/4 cup fresh lime juice
1-1/2 tsp. ground cumin
2 T. olive oil
2 pounds skirt steak, trimmed and cut into large pieces
2 T. vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
2 garlic cloves, minced
Garlic butter (optional)
12 (8-inch flour tortillas, warmed
Guacamole
Salsa
In a large bowl, whisk together the garlic, salt, lime juice, cumin, and olive oil.
Add the steak to the marinade, turning to coat it. Cover the bowl and let the steak marinate in the refrigerator for at least one hour.
When ready to cook, grill or broil the steak to desired doneness. Transfer to a cutting board, cover with aluminum foil to keep warm, and let rest for 10 minutes.
While the meat is resting, heat the vegetable oil in a 12-inch skillet over high heat. Add the bell peppers, onion, and garlic. Cook, stirring, for 5 minutes or until the peppers are softened.
Slice the steak thin across the grain on the diagonal. Arrange the steak slices on a platter with the bell peppers and onions on the side. Drizzle any steak juices over the steak. If using, drizzle the garlic butter over the steak and peppers.
Fill warmed tortillas with steak, peppers, onion, guacamole, and salsa.
Serves 6
To make the garlic butter, melt 6 T. butter in a small saucepan. Add 2 tsp. garlic powder. Stir until dissolved.
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