Recipe Categories
Tex Mexican
Fajitas & Flautas
1 pound lean
steak, cut into strips
1/2 cup fresh lime juice
1 tablespoon chopped fresh cilantro
1 large onion, cut into thin strips
2 tablespoons vegetable oil
1 julienne green bell pepper
1/2 tablespoon ground black pepper
2 lemons, wedged
salt and pepper to taste
To taste; picante or other sauce
6 (12 inch) flour tortillas
Combine the lime juice,
ground pepper and cilantro in a shallow dish. Place steak strips into the
marinade and refrigerate for two to four hours.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add
steak strips, and fry until cooked to your liking. Remove meat and set aside.
Add remaining oil and onions to the skillet. Cook over medium low heat, until
translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over
the top and stir. When the green bell peppers are just tender remove the pan
from the heat. Season with salt and pepper to taste. Serve the steak fajitas
with tortillas .
Shortest River: The Roe, Montana, U.S., 201 feet long