Another recipe on your journey to the ultimate Cinco de Mayo celebration-steak fajitas.
This dish was invented when the ranch owners would give the skirt steak- very tought to the field hands to eat in appreciation for their hard work.
2 lbs thin beef round steaks- trim fat and slice into thin strips
1/4 cup lime juice
3 tbls crushed garlic
3 tbls chopped cilantro
2 tbls olive oil
3 tsp Worchestershire sauce
1 tsp oregano
1 tsp crushed red pepper flakes
1 tsp cumin
1 tsp coriander
2 tsp salt
1 tsp ground black pepper
1 red bell pepper, cored and thinly sliced
1 green bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 onion- thinly sliced
1 tbl crushed garlic
lime wedges
flour or wheat tortillas
optional, sour cream, pico de gallo, lettuce, tomatoes, etc
Mix Steak and 1st 11 ingrediants together. Marinate overnight in a zip lock bag in the fridge. No time to marinate? Mix together and get ready to cook.
Heat frying pan over high heat, add contents of bag. Stir until meat is cooked through. Add bell peppers, onions and garlic. Cook most liquid is gone and everything gets a caramel glaze.
Heat tortillas in microwave according to package directions and serve.
