Steak Fajitas
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 Sauces Mexican
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 .
Kat's
Beef Fajitas
1 (16 ounce) jar
Salsa
Sauces Mexican
1 pound sirloin steak, cut into 2-inch strips
1/4 cup vegetable oil, divided
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 cup sliced onion
Flour tortillas, warmed
Sour cream
1 cup red bell pepper strips
1 cup green bell pepper strips
To taste; picante or other sauce
Sauces Mexican
COMBINE salsa, 2 tablespoons
vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add
beef; cover. Marinate in refrigerator for at least 1 hour.
HEAT remaining vegetable oil in large skillet over medium-high heat. Add bell
peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until
onions are slightly golden and peppers are tender. Add beef mixture; cook,
stirring occasionally, for 7 to 8 minutes or until meat is no longer pink.
SERVE in tortillas; top with sour cream
Shortest River: The
Roe, Montana, U.S., 201 feet long