Steak Fajitas
June 22nd, 2007 by
Chef Mom
This is an old recipe that I dug out of my recipe box. I’m not really sure where it came from originally. It’s very tasty and pretty healthy too. You can make it even more low cal by using chicken instead of beef. Also, this recipe freezes well so I made a double recipe and froze half for a future meal.
Steak Fajitas
Virginia
Marinade:
2 T Lime juice
2 T White Wine Vinegar
1 tsp Oregano (dried)
1/2 tsp ground Cumin
2 cloves Garlic, minced
1 T Oil
Fajitas:
1 pound sirloin, flank or skirt steak
1 large Onion
3 Bell Peppers (green, yellow, and orange or red)
6 Flour tortillas
Mix marinade ingredients in a large ziploc bag. Cut steak into thin strips and add to bag. Marinate in refrigerator for at least 1 hour. (If you’re making a double batch, freeze half at this point)
Cut onion and peppers into thin strips. Keep onion separate from peppers.
Heat 1 T of oil in a large skillet over medium-high heat. Add steak strips and cook until desired doneness (I like mine a little past medium). Remove meat from skillet and set aside.
Add onion to the skillet. Cook until soft and slightly caramelized. Add steak strips and peppers to the skillet. Continue cooking until the peppers are tender. Remove from heat.
Serve with flour tortillas and toppings of shredded lettuce, diced tomatoes, shredded cheese, and sour cream.