Beef, Spicy Fajitas

By fireandfrost

A restaurant favorite you can easily make at home, this dish is best served with a big spoonful of homemade guacamole. You can substitute chicken for the beef if you prefer. The options for customizable toppings are endless, making it a great meal for children. Kids can roll their own fajitas and pick what they like to top them.

Ingredients

• Marinade:
• 1 pound flank or round steak
• 1 cup shredded lettuce
• 8 12-inch flour tortillas
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon liquid honey
• 1 clove garlic, crushed
• 1/2 small jalapeño pepper, seeded and finely diced
• 1 medium onion, sliced
• 2 teaspoons canola oil
• Guacamole:
• 1 medium avocado, peeled
• 1 tablespoon limejuice
• 1 medium tomato, peeled and diced
• 1/2 cup onion, finely chopped
• dash hot pepper sauce

Details

Servings 8
Adapted from ivillage.com

Preparation

Step 1

1. Trim excess fat from steak and discard. Score meat lightly in a criss-cross pattern on both sides. Place steak in a re-sealable plastic bag.

2. For marinade: In bowl, combine soy sauce, lime juice, honey, garlic and jalapeño pepper. Pour over steak, turn to coat. Refrigerate for 12 hours or overnight; turn steak occasionally. Remove steak from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm.

3. Preheat grill on medium-high. Place steak on oiled grill rack. Close lid and cook to desired stage of doneness, brushing often with warm marinade. (For maximum tenderness, do not cook less tender cuts, such as flank steak, past medium.) Remove from grill; cover with foil for 5 minutes before slicing. Slice steak across the grain into thin strips.

4. Meanwhile, saute onion and red pepper in nonstick skillet in hot oil for 10 minutes or until tender.

5. For guacamole: In a bowl, mash avocado. Stir in lime juice, tomato, onion, cilantro and dash hot pepper sauce. Makes about 1 1/2 cups.

6. Tip: Placing an avocado pit in the avocado mixture helps to prevent it from turning brown.

7. Serving: Wrap tortillas in dampened paper towel; microwave on high (100%) for 3 minutes to soften. Place portions of the steak, cooked vegetable mixture and lettuce on each warm tortilla and top with Guacamole. Roll tortillas tightly around filling. Makes 8 servings.