STEAK FAJITAS

STEAK FAJITAS

1 lb flank steak or skirt steak
1 large yellow onion peeled and sliced with the grain. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, slice lengthwise into half-inch wide strips.
Marinade:
Juice of one lime
2 tbsp. olive oil
2 cloves garlic, peeled, minced
½ tsp. ground cumin
½ fresh jalapeno pepper, seeded, ribs removed, finely chopped
¼ cup chopped fresh cilantro, including stems

Mix all marinade ingredients. Set the steak in the marinade and let it sit for at least an hour, the longer the better.

Heat to high heat a large cast iron pan or griddle. Add a tsp. of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or until desired doneness. . 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. Remove from pan and let sit for 5 minutes.
Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are translucent.

Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. Flank steak is flavorful but can be a little tough, so thin slices will make it easier to eat.

Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas.

Yield: 4 servings.