What you need:

  • 1-11/2 lbs flank steak or skirt steak
  • 1/4 c lime juice
  • 2 garlic cloves, minced
  • 1/4 c olive oil
  • 1/2 t salt
  • 1/8 t black pepper
  • 1 t cumin
  • 11/2 t chili powder
  • 1/4 t red pepper flakes
  • 1 large onion, sliced
  • 2 green peppers, sliced
  • flour tortillas

What you do:

  • In a large ziploc bag, combine lime juice, garlic, salt, pepper,
    olive oil, cumin, chili powder and red pepper flakes.  Add steak,
    shake to coat and refrigerate for at least 8 hours.  Shake bag
    every so often to freshly coat steak.
  • In a large skillet, heat 2 T of olive oil.  Add green pepper and
    onion and cook over medium-high heat, stirring often, until
    tender but still crisp; set aside.
  • Remove steak from bag and cook over medium coals for 10 -12
    minutes or until desired doneness, flipping halfway through
    cooking.  Put steak on cutting board and cut thin slices
    diagonally across the grain.  Add meat to heated flour tortillas
    with onion/green pepper mixture.  Top with shredded cheese,
    sour cream, hot sauce, guacamole or condiments of choice.  
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