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BEEF FAJITAS
Beef Fajitas
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INGREDIENTS
- Servings: 3-4
- 1lb marinated flank steak (recipe follows)
- 1 large onion
- 2 green bell peppers
- olive oil
- 6-8 Flour tortillas (small, fajita size)
- Sour cream, for serving
- Beef Fajita Marinade
- 1lb flank steak
- 1/4 cup olive oil
- 1 Tbsp Worcestershire sauce
- 1 shot tequila (optional)
- Juice and zest from one orange
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- Fresh ground black pepper
- Large handful fresh cilantro, chopped
DIRECTIONS
For the marinade: Put the steak in a shallow glass dish or a large freezer bag. Whisk remaining ingredients together and pour over steak. Refrigerate for 6 hours or overnight. Remove from refrigerator one hour before cooking.
To cook: Slice onion into 1/3-inch rounds, keeping the rounds in tact, and brush both sides with oil. Slice bell pepper into 1/3-inch rounds and toss with oil. Place on a grill heated to med-high heat and cook for 3-4 minutes on each side. Take care when flipping the onion rounds so they stay in tact. Place the steak on the grill and cook 5-6 minutes each side. Remove from heat, tent with foil, and let rest for 15 minutes before slicing against the grain. Serve on flour tortillas topped with a dollup of sour cream.
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