 | I love using citrus in fajitas, especially when we get fresh citrus from my parents' trees. This year their trees haven't been as prolific as the last couple of years, so hopefully that means that next year will be bountiful! We have had a very plentiful bell pepper and tomato supply from the garden all year long, which is perfect for fajitas. The sweet little yellow tomatoes were perfect on this dish. I used skirt steak in this recipe because it was on sale the week I made the fajitas, but it would be equally delicious with sirloin or flank steak. Just select whichever you can get the best price on. I adapted this recipe from Sweet Beginnings. |
1 pound Sirloin, Flank or Skirt Steak
Juice 1 orange
Juice of 1 lime
¼ cup soy sauce
¼ cup olive oil
½ teaspoon sugar
½ teaspoon cumin
½ teaspoon chili powder
3 minced garlic cloves
1 bell pepper, any color, sliced
1 teaspoon olive oil
8 tortillas
½ cup diced tomatoes
½ cup shredded colby jack cheese
In a medium bowl, whisk together the orange juice, lime juice, soy sauce, oil, sugar, cumin, chili powder and garlic. Place the steak in a large Ziploc bag, pour the marinade overtop. Seal and toss to coat, allow to marinate at room temperature for 30 minutes to an hour. Preheat the grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for 3 to 5 minutes per side. Remove to a cutting board, tent with foil and let rest for 10 minutes. Toss the bell pepper with the olive oil and grill for 3 to 5 minutes. Slice the steak against the grain, serve on warm tortillas topped with tomatoes and cheese.
| Pin It Now! |
No comments:
Post a Comment