Name: Fajitas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT8H31M0.000S
Yield: 6 servings (12 fajitas)
Cuisine: mexican
Ingredients: 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.

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Fajitas

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