Steak Fajita

By Connie

Ingredients

• 1 Each Orange (juiced)
• 2 Each Limes (juiced)
• 1/4 Cup Olive Oil
• 4 Each Garlic Cloves (minced)
• 1 Each Jalapeño (seeded and minced)
• 2 teaspoons Cumin
• 1 teaspoon Salt
• 2 Pounds Skirt Steak
• 2 Each Red Bell Peppers (julienne)
• 1 Each Red Onion (julienne)
• 1 Pint Mushrooms ( 1/4 cut)

Details

Servings 4

Preparation

Step 1

Directions
In a small bowl, whisk together the first 8 ingredients for the marinade. Place skirt steak in a shallow container,
and pour marinade over it. Poke a few holes in the meat with a fork so that it absorbs the marinade better. Cover and
refrigerate for at least 3 hours.
Drain the marinade from the meat. Grill the steak on the grill or in a grill pan over medium-high heat for about 4
minutes each side for medium-rare. Transfer the steak to a cutting board and let rest.
In the same pan, add the bell peppers, onions and mushrooms. Add a little olive oil, if needed. Sauté the mixture
for 3-5 minutes over medium-high heat, until the vegetables are tender, but not mushy.
Slice the steak thinly against the grain on a diagonal and toss with the vegetables.
Serving Suggestions; with Guacamole, Shredded Cheddar and Flour Tortilla Shells