I used to make these all the time, but recently played them again. Fairly quick yet very satisfying. Serve alongside 2 cups of rice.<\/p>\n
Marinade:<\/p>\n
2 tbsp olive oil Fajita:<\/p>\n 1 lb. flank steak, or very thin sirloin Lay out steak in glass pan. Thoroughly<\/strong> 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.<\/p>\n 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<\/em> cut into strips using knife and tongs.<\/p>\n 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.<\/p>\n Serves 4-6. Prep time about 15 minutes, 1 hour -to- 1 day marinade, ~10 minutes cook time.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading
\n1 lime, peeled and crushed well
\npinch of curry powder
\n1\/2 tsp cumin (ground)
\nseveral twists of black pepper from a pepper grinder
\n1\/2 cup fresh<\/strong> cilantro (chopped fine)
\n2 large cloves garlic (chopped fine)
\n1 jalepeno or 3 serrano peppers (chopped)
\n2-3 drops<\/strong><\/em><\/span> Dave\u00e2\u20ac\u2122s Insanity Sauce<\/a><\/p>\n
\n8 oz sharp cheese (shredded)
\n1 cup salsa
\n8 medium-sized corn or wheat tortillas (flour if you must<\/em>)
\nlettuce, olives, other veggies as desired<\/p>\n