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Beef
Fajitas
2 lbs. skirt steak (thin cut)
2 fresh squeezed limes
1 teaspoon ground cumin
1 teaspoon garlic salt
1 large onion, medium sliced
3 fresh garlic cloves, peeled and chopped
3 bell peppers, assorted colors, cut into strips
2 tablespoons olive oil
Salsa
Corn tortillas
Guacamole
In a gallon plastic bag, place your meat
and pour in the oil, spices, lime juice and mix well. Marinate and
refrigerate for at least two hours. Remove meat from marinate and grill over
medium to high heat. (Although meat
can be placed directly on grill, it is ideal to cook on a skillet to keep meat’s
juices.) When beef is cooked to
preference, remove and cut into strips. In the same skillet add a teaspoon of
oil and sauté the onions and green
peppers over medium to high heat until tender and crisp. Add in your strips of
meat and mix. Serve on warm flour or
corn tortillas with guacamole and add salsa. Serves 6
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