Placed on warm whole wheat tortillas and topped with a dollop of sour cream, it's a tasty and filling meal. Great to serve for company, too, as the prep work can be done ahead of time.
Cook time: 15 minutes
Two pounds petite sirloin, skirt steak, or flatiron steak
cut across the grain in 1/2 inch strips
1/4 cup fresh squeezed lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper of chili powder
1/2 teaspoon ground black pepper
1 green bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
1 yellow bell pepper, cut into 1/2 inch strips
1 cup sliced onion
2 teaspoon olive oil
4 whole wheat tortillas
Optional toppings: fresh cilantro leaves, sour cream or guacamole
1. Combine marinade ingredients in a bowl large enough to hold the meat, setting aside about a 1/4 cup to use on the vegetables.
2. Add the meat to the marinade and refrigerate for a least two hours.
3. Place vegetables in a separate bowl and add the 1/4 cup marinade and refrigerate for a least two hours.
4. Heat 1 teaspoon olive oil in a large skillet over high heat until oil begins to smoke. Saute the onion and bell pepper until browned and almost tender, 4 to 5 minutes. Transfer to a plate.
5. Heat the remaining oil in the skillet over high heat also. Put the meat in the pan and cook until browned on all sides, 4 to 5 minutes.
6. Stir in the cooked vegetables and heat through.
7. Place the tortillas on top of the pan mixture for a couple of minutes. When they are warm, place on individual plates and add the fajita mixture equally on top. Serve with toppings.