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Beef Fajitas

Beef Fajitas
This easy-to-prepare casserole boasts the same great taste found in Mexican restaurant-style chili rellenos and it is excellent served with Guacamole and Pico de Gallo and with warmed tortillas.
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At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Healthy Eating
Occasions
Makes
6 servings
Ingredients
    Marinade:
    4 large cloves garlic, finely minced
    1/4 cup fresh lime juice
    1/2 tsp. ground cumin
    1 dash ground oregano
    2 tbsp. vegetable oil
    1 tsp. kosher or coarse salt
    1/4 tsp. freshly ground black pepper
    Steak:
    2 lb. skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan
    Vegetables:
    2 tbsp. vegetable oil
    3 medium assorted coloured bell peppers, seeded, membrane removed, sliced thin
    1 large red onion, halved and sliced thin
    2 large cloves garlic, finely minced
    2 tbsp. chopped fresh cilantro (leaves only)
    1 tbsp. fresh limejuice
    Kosher or coarse salt and freshly ground black pepper to taste
    Accompaniment:
    1 dozen flour tortillas, warmed
Methods/steps
In a large zip-lock style plastic bag, combine garlic, limejuice, cumin, oregano, oil, salt and pepper. Add steak to the marinade, seal bag, removing as much air as possible, and turn to coat well. Marinate for at least 1 hour at room temperature, or overnight in the refrigerator, turning occasionally. Remove steak from marinade and drain well. Grill steak on a well-oiled rack set about 5-inches over glowing coals for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Or steak may be broiled on rack of a broiler pan under a preheated broiler about 4-inches from heat for about 3 to 4 minutes on each side for medium-rare meat.) Transfer steak to a cutting board and let it stand for 10 minutes. While the steak is standing, in a large skillet heat oil over medium-high heat until hot, add bell peppers, onion and garlic; sautÈ the mixture, stirring, for 5 minutes, or until bell peppers are softened. Remove from heat and stir in the cilantro and limejuice; season with salt and pepper to taste. Slice steak thin across the grain on the diagonal and arrange slices on a platter with vegetable mixture. Drizzle any steak juices over entire mixture.
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