Steak Fajitas

I love fajitas. C much prefers enchiladas, tamales and anything else served in a TexMex combo plate to fajitas. Recreating a combo plate is a bit beyond my cooking skills, so when we eat at home, fajitas are what I serve. I adapted this recipe from I Was Born To Cook. For whatever reason, flank steak is pricy around here. I can get NY strip, sirloin or beef tenderloin for cheaper than a flank steak. So even though flank steak is what traditional fajitas are made with, I decided to make them with steak. And it was amazing! The beef is delicious and tender. Miss F devoured hers, though she added black beans in her tortilla. C ate the meat without a tortilla because he is never a fan of store bought tortillas. One of these days I will get around to making my own, but for now, store bought works fine for me.

Steak Fajitas

2 tablespoons extra virgin olive oil
juice of 1 lime
3 cloves garlic, minced
½ teaspoon cumin
½ fresh Jalapeno pepper, seeded, rib removed, diced

1 NY Strip
½ onion, sliced
1 green bell pepper, sliced

Whisk together the olive oil, lime juice, garlic, cumin and jalapeno. Pour the marinade over the steak, turning to coat. Let sit at room temperature for 30 minutes. Wipe most of marinade off before cooking. Sprinkle with salt.

Heat a large grill pan for a minute. Add steak, frying each side for about 3-4 minutes for medium rare. Remove from pan, tent with foil and let rest.

Add the onion and bell pepper to the pan, mix with tongs until slightly tender.

Slice meat against the grain into thin pieces. Serve with shredded cheese, salsa, guacamole, and warm flour tortillas.

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