It's Saturday and a good day for steak fajitas! This is delicious if you like Mexican food!
2 lbs. flank steak (I used ribeye)
1/4 cup lime juice
2 tbsp. canola oil
2 large garlic cloves, minced
2 tbsp. soy sauce
1 tbsp. ground cumin
2 tsp. light brown sugar
2 large jalapenos, finely diced
2 medium onions, sliced
2 large green peppers, sliced
2 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. pepper
10 (6-inch) flour tortillas
8 oz. 4-cheese Mexican shredded cheese
8 oz. sour cream
In the morning-
Rinse the steak under cold water and pat it dry with paper towels. Place the steak on a cutting board. Cut the steak in half lengthwise. Now cut 1/4-inch strips (cutting against the grain). Place the steak in a large bowl. In a small bowl, combine the lime juice, oil, garlic, soy sauce, cumin, brown sugar, and jalapenos. Pour the lime juice mixture over the steak and toss well. Cover and refrigerate until dinnertime. Place the sliced onions and peppers in a separate container and refrigerate.
Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions, peppers, salt, and black pepper. Stir occasionally and cook until tender. Remove the onions and peppers and place in a bowl. Brown the steak on both sides in the hot skillet in 3 or 4 batches on medium-high heat. Add additional oil to the pan if necessary. When all of the steak is cooked, return all of the steak and vegetables to the pan and mix together. Turn the heat down to low and keep warm.
Assembling the Fajitas-
Place a damp paper towel on a dinner plate. Put the stack of tortillas on top. Place another damp paper towel over it. Microwave the tortillas for 20 seconds on high power. Take one tortilla at a time and add 1/2 cup of the steak and vegetables on the tortilla. Add some shredded cheese and sour cream. Roll up the fajitas and serve immediately. Makes 10 fajitas.
I got this recipe from Make-Ahead Meals For Busy Moms cookbook.