Friday, July 3, 2009

Steak Fajitas

Today was a pre-4th of July celebration for my family. I guess. Either that or they were just coming to visit for the long weekend. Anyway, they all came to my house and I made steak fajitas. There really isn't much of a recipe, but perhaps if you are from up north, you may not know about this most delicious Tex-Mex creation.


1 package of tortillas
shredded blend of Mexican cheese
Sour Cream
1-2 onions
1-2 bell peppers
about 1.5-2 lbs of Skirt Steak
1 bottle of Tequila Lime Marinade (if you have a Target near you, their store brand Tequila Lime Marinade is the absolute best!)

Marinade steak in the marinade overnight if possible. Slice onions and bell peppers into long strips. Set your largest skillet to high. Remember to turn on your vent fan. Add a touch of oil and the bell peppers. Stiring frequently (and adjusting heat as needed) cook until they start to wilt and blacken in spots. This takes patience at least 10-12 minutes. Salt and pepper as you are stirring. Set the peppers aside and do the same for the onions. Cover with foil to keep hot.

Preheat outdoor grill to as hot as possible. If you are using charcoal (lucky you!) get your brickets close to the grill top as possible and wait for them to get really hot. Cook your steak about 6 minutes a side. It should start to blacken in parts. Let rest for about 15 minutes. This is HUGELY important or your steak will be dry and tough.

To cut your steak into small strips:
It will be a long piece of meat about 5 inches by say 10-12 inches long. Cut the steak into about 3 pieces so 5 inches by 4 inches (for example). Then turn your meat and cut at an angle against the grain. This also helps keep it tender.

Serve in a tortilla with cheese, sour cream, salsa, chopped avocados.

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