Fajitas

Ingredients

Marinade:

• 1 orange, juiced
• 2 limes, juiced
• 3 tablespoons canola oil
• 2 garlic cloves, minced
• 1 jalapeno, seeded and minced
• 1 tablespoon fresh cilantro, finely chopped
• 1 teaspoon cumin
• 1 teaspoon salt
• 2 1/4 pounds skirt or flank steak, trimmed of fat
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red onion, thinly sliced
• Guacamole, recipe follows
• Salsa Fresca, recipe follows
• 12 flour tortillas, warm

Directions

In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.

Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.

In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.

May also serve with sour cream and shredded cheese.