Thursday, November 10, 2011

Fajita yumminess


1 large orange, juiced
1 lime, juiced
1 tbsp coconut or extra virgin olive oil
2-3 garlic cloves, minced
1 habenero pepper, seeded and finely minced
1 tbsp fresh cilantro, finely chopped
1 tsp cumin
1 tsp sea salt
2 pounds skirt or flank steak, trimmed of fat and sliced into fajita strips
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
1 tsp coconut or extra virgin olive oil
12 ‘clean’ tortillas
‘clean’ sour cream and guacamole
homemade salsa if desired

  1. In a small bowl, whisk together the first 8 ingredients. Place the steak in a shallow container and pour the marinade over it.
  2. Refrigerate, covered, for 8 hours or overnight to tenderize meat.
  3. Remove the meat from the marinade (keep meat in the marinade only if using the alternative preparation).
  4. Place the meat, onions, and bell peppers on a preheated grill and cook to your desired ‘doneness’.
  5. To serve, spread 1 tbsp guacamole and sour cream on a tortilla, top with a few slices of steak, peppers and onions. Add salsa. Roll up the tortilla. Delish.

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