My Mexican food obsession continues….
Beef Fajitas
For the marinade:
4 garlic cloves, minced
1/4 cup fresh lemon juice
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
2 tablespoons olive oil
2 pounds skirt steak
2 tablespoons vegetable oil
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
flour tortillas (I love Trader Joe’s handmade flour tortillas!)
guacamole and tomato salsa as accompaniments
Make the marinade: In a large bowl whisk together the garlic, the lime juice, the cumin, the chili and the oil. Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat.
Transfer the steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
