Fajitas
Instructions:
Fajitas are ideal party fare. Serve with your favorite Salsa. 3 tablespoons fresh lime juice 3 tablespoons fresh orange juice 3â„4 teaspoon salt 1â„2 teaspoon dried oregano, crumbled 1 beef skirt steak (13â„4 pounds) 1 tablespoon olive oil 2 medium onions, thinly sliced 2 garlic cloves, thinly sliced 3 large red peppers, cut into 1â„2-inch-thick strips 1 large green pepper, cut into 1â„2-inch-thick strips 2 teaspoons finely chopped pickled jalapeno chile 12 (6-inch) flour tortillas
Makes 6 main-dish servings. Prep: 15 minutes plus marinating Cook/Broil: 20 minutes
- In cup, combine lime and orange juices, 1â„2 teaspoon salt, and oregano. Transfer to ziptight plastic bag; add meat, turning to coat. Seal bag, pressing out as much air as possible. Refrigerate beef 1 hour to marinate, turning bag once.
- Preheat broiler. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onions and garlic and cook, stirring frequently, until onions are tender, about 5 minutes. Add red and green peppers, jalapeño, and remaining 1â„4 teaspoon salt; cook, stirring frequently, until red and green peppers are tender, about 7 minutes.
- Remove meat from marinade and place on rack in broiling pan. Broil steak 6 inches from heat source 3 to 4 minutes per side for medium-rare or until desired doneness. Cut meat into thin slices across the grain and serve with tortillas and pepper mixture.