Fajitas on the barbecue has become a weekly favorite in our house. We're thrifty people, so we look for petite sirloin, skirt steak, or flatiron steak that's on sale, and cut it into strips. (You can also use this recipe for chicken breasts.) The marinade flavors and tenderizes the meat. These days, health experts advise we build our meals around vegetables. My hubby and I haven't quite reached that point, but we do add equal amounts of peppers and onions to the mix. We like to cook this outside in a cast iron skillet where smoke and spatters aren't an issue.
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.
Servings: 6 Serving size: 1 cup Marinating time: 2 hours or overnight Preparation time: 20 minutes
Cook time: 15 minutes
Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: