Name: Beef Fajitas
Ingredients: Grilled marinated Skirt Steak; Bell Peppers; Onions; Flour Tortillas; 4 Garlic cloves; minced and mashed to a paste with 1 teaspoon salt; 1/4 c Fresh lemon juice; 1 1/2 ts Ground cumin; 2 tb Olive oil; 2 lb Skirt steak; trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan; 2 tb Vegetable oil; 3 Assorted colored bell peppers, sliced thin; 1 lg Red onion; sliced thin; 2 Garlic cloves; minced

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Mexican	Beef, Mexican	1	Servings

INGREDIENTS

		Grilled marinated Skirt Steak
		Bell Peppers
		Onions
		Flour Tortillas
4		Garlic cloves; minced and mashed to a paste with 1 teaspoon salt
1/4	c	Fresh lemon juice
1 1/2	ts	Ground cumin
2	tb	Olive oil
2	lb	Skirt steak; trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
2	tb	Vegetable oil
3		Assorted colored bell peppers, sliced thin
1	lg	Red onion; sliced thin
2		Garlic cloves; minced

INSTRUCTIONS

FOR THE MARINADE
twelve 7- to 8-inch flour tortillas (recipe follows or store-bought),
warmed (procedure follows) guacamole and tomato salsa as accompaniments
Make the marinade: In a large bowl whisk together the garlic paste, the
lime juice, the cumin, 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
or in a hot well-seasoned ridged grill pan over moderately high heat for 3
to 4 minutes on each side, or until it is just springy to the touch, for
medium-rare meat. (Alternatively, the steak may be broiled on the rack of a
broiler pan under a preheated broiler about 4 inches from the heat for 3 to
4 minutes on each side 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 th! ! ! e 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.
To assemble a fajita: Spread some of the guacamole on a tortilla, top it
with a few slices of the steak, some of the pepper mixture, and some of the
salsa, and roll up the tortilla to enclose the filling.
TO WARM TORTILLAS
Can be prepared in 45 minutes or less.
In the oven: Stack 6 tortillas at a time, wrap each stack in foil, and heat
the tortillas in the middle of a preheated 325°F. oven for 5 minutes for
corn tortillas and 15 minutes for flour tortillas. (If the tortillas are
very dry to begin with, pat each tortillas between dampened hands before
stacking them.)
In the microwave: Stack 6 tortillas at time, wrap each stack in a
microwave-safe plastic bag, and heat the tortillas in a microwave oven at
high power (100%) for 30 seconds to 1 minute, or until they are heated
through and pliable.
Makes 12 fajitas, serving 6 >From Jane Butel's cooking school in
Albuquerque, New Mexico.
Recipe by: From Jane Butel's cooking school in Albuquerque, New Mexico
Posted to recipelu-digest Volume 01 Number 181 by Diane Geary
<diane@keyway.net> on Oct 29, 1997

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