Steak Fajitas with Peppers

By oakleyj

Ingredients

• 12 ounces boneless beef skirt steak or flank steak
• Marinade: 1/3
• cup cooking oil
• 1/3 1/3
• cup lime juice
• 2 fresh jalapeno peppers, seeded and chopped
• 3 tablespoons sliced green onions (2)
• 2 tablespoons snipped fresh cilantro
• 1/4 1/4
• teaspoon salt
• 2 cloves garlic, minced
• 8 8 inches flour tortillas
• 1 tablespoon cooking oil
• 1 medium onion, thinly sliced and separated into rings
• 1 medium red or green sweet pepper, cut into thin strips
• 3/4 3/4
• cup chopped tomato (1 medium)
• Purchased Guacamole (optional)
• Salsa (optional)
• Dairy sour cream (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. Trim fat from meat. Partially freeze meat for about 30 minutes. Thinly slice across the grain into bite-size strips. Place strips in a plastic bag set in a deep bowl.
2. Meanwhile, for marinade, in a small mixing bowl, combine the 1/3 cup cooking oil, lime juice, jalapeno peppers, green onions, cilantro, salt, and garlic. Pour marinade over beef strips in bag. Close bag tightly; turn to coat beef strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
3. Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
4. Meanwhile, drain beef strips; discard marinade. In a large skillet heat the 1 tablespoon cooking oil over medium-high heat. Add onion and sweet pepper. Cook and stir about 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
5. Add beef to the hot skillet. Cook and stir for 2 to 3 minutes or until done. Drain well. Return all vegetables to skillet. Stir in tomato. Cook and stir for 1 to 2 minutes or until heated through.
6. To serve, fill warm tortillas with beef-vegetable mixture. If desired, top with guacamole, salsa, and sour cream. Roll up tortillas.