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October 13, 2008

Flank Steak Fajitas with Peppers and Onion

*From Lisa at FYM

2 limes, juiced
1/4 c rice vinegar
5 t cumin
4 cloves garlic, minced
2 T olive oil
1 lb. flank steak , cut into thin strips
1 med onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1/2 c cilantro, chopped
6 tortillas

Prepare the marinade: lime juice, vinegar, cumin, half the garlic and half the olive oil in a ziploc bag.
Squish it around to mix and add beef - squish to coat the beef.
Put it in the fridge and get the veggies ready.
In a skillet or a wok, heat the remaining olive oil over med-hi heat.
Saute onion and remaining garlic till translucent but don't let it brown.
Add bell peppers and cook till crisp tender; set aside.
Remove meat form fridge and take the beef out of the marinade.
Discard marinade.
Saute beef till cooked to your liking.
Add onion and peppers and warm together a few minutes.
Add the cilantro and toss well to mix.
Serve with tortillas.

We had this last night - yummy! I bought a big bag of red, yellow and orange bell peppers from Sam's and used 1 of each color instead of just the red and green. Also I used really sweet onions and left out the cilantro because I hate it. I know I ate more peppers than steak. My kids doused theirs in A1 steak sauce.

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