Beef Fajitas

Today I have another recipe that I made in my class.  This weeks recipe is for beef fajitas.  Fajitas are a pretty quick and easy meal to make and can be made in many different ways.  It is really easy to make fajitas a little more or a little less spicy depending on what you like.  Its also really easy to switch up what kind of meat you are using in the fajitas.  Once you make fajitas one time, it becomes a meal that you don’t really need to follow a recipe for.  But if you don’t know where to start, here is a great recipe for fajitas that is easy to follow and tastes great!IMG_1311

Beef Fajitas

  • Marinade:
    • 4 garlic cloves
    • 1 ½ tsp. salt
    • 1 ½ tsp. black pepper, ground coarse
    • 1 ½ tsp. cumin
    • 1 ½ tsp. onion powder
    • 1 ½ tsp. chili powder
  • 2 lb. skirt steak
  • 1 fl. oz. vegetable oil
  • 3 bell peppers, mixed, red, yellow, and green, sliced thin
  • 1 onion, sliced thin
  • 2 garlic cloves, chopped
  • Cilantro sprigs

Make the marinade by chopping and mashing the garlic into a paste. In a bowl, combine the garlic paste with the remaining marinade ingredients. Trim the fat from the skirt steak. Cut the steak into two or three pieces if necessary. Add the steaks to the marinade, turning them several times to coat all sides. Cover the steak and marinade in the refrigerator for at least 1 hour or overnight. Grill the steak on a hot grill to the desired doneness. Remove the steak and allow it to rest for 10 minutes. Add the oil to a heavy sauté pan, heat the pan until very hot and sauté the bell peppers, onion and garlic just until they begin to soften. Slice the steak against the grain into thin slices. Arrange the steak and the peppers mixture on very hot cast iron platters and garnish with the cilantro. The platters should be sizzling as they are presented to the table. Serve the fajitas accompanied by warm flour or corn tortillas, fresh salsa, sour cream, and guacamole.

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