Grilled Steak Fajitas

I used to make these all the time, but recently played them again. Fairly quick yet very satisfying. Serve alongside 2 cups of rice.

Marinade:

2 tbsp olive oil
1 lime, peeled and crushed well
pinch of curry powder
1/2 tsp cumin (ground)
several twists of black pepper from a pepper grinder
1/2 cup fresh cilantro (chopped fine)
2 large cloves garlic (chopped fine)
1 jalepeno or 3 serrano peppers (chopped)
2-3 drops Dave’s Insanity Sauce

Fajita:

1 lb. flank steak, or very thin sirloin
8 oz sharp cheese (shredded)
1 cup salsa
8 medium-sized corn or wheat tortillas (flour if you must)
lettuce, olives, other veggies as desired

Lay out steak in glass pan. Thoroughly mix all of the marinade ingredients in glass Pyrex container, pour over steak. Cover steak and allow to marinade in refrigerator for 1 to 24 hours.

To cook, get grill or cast-iron grill plate sizzling hot. Add steak quickly, cooking 2-3 minutes, flip, cook 2 minutes. Remove from heat and carefully cut into strips using knife and tongs.

To serve, add 1/8 of steak, cheese, salsa and other toppings to each tortilla, roll, and serve aside 2 cups white or jasmine rice.

Serves 4-6. Prep time about 15 minutes, 1 hour -to- 1 day marinade, ~10 minutes cook time.

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