One of my favorite Mexican dishes is fajitas and what better way to celebrate Cinco De Mayo than with a sizzling plate of delicious meat and peppers!  The secret to great fajitas is the marinade!  I’ve been playing and tweaking my fajita marinade over the years and finely perfected it.  By no means do I claim to make an authentic fajita marinade but this is one pretty tasty marinade if I don’t say so myself!  Oh, and be warned that I ended up using sliced pieces of flank steak for the preparation photos (you’ll want to keep your steak whole).  I was planning on making Beef and Broccoli and realized that I forgot to get broccoli at the store!  Luckily I had all the ingredients for fajitas on hand and dinner was saved!

~Sarah

Ingredients:

  • 1 large orange, juiced
  • 1 lime, juiced
  • 2-3 garlic cloves, minced
  • 1 jalapeno, seeded and finely minced
  • 1 tbsp fresh cilantro, finely chopped
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tbsp + 1 tsp olive oil or Garlic Gold Oil, divided
  • 2  pounds organic grass fed skirt or flank steak, trimmed of fat
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 12 tortilla shells of your choice
  • Homemade Guacamole
  • sour cream of your choice

Preparation:

  1. In a small bowl, whisk together the first 7 ingredients plus 1 tbsp oil. 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 on a preheated grill and cook to your desired ‘doneness’.

    Add peppers and onions and saute 3 minutes

  5. Meanwhile, heat 1 tsp oil in a large skillet on medium heat.  Add in the peppers and onions and saute the mixture for 3 minutes until the vegetables are tender.  Transfer the vegetables to a preheated cast iron fajita plate or just a normal plate that has been warmed in the oven.
  6. After grilling the steak, thinly slice it against the grain on a diagonal.  Place the steak slices on the cast iron skillet or plate with the veggies.
  7. To serve, spread 1 tbsp guacamole and sour cream on a tortilla, top with a few slices of steak, peppers and onions. Roll up and ENJOY.

Nutritional Info:

Makes 12 servings.

Serving size 1 fajita.

Nutrients per serving:  Calories: 362, Cal. from Fat: 140, Total Fat: 15.5g, Sat. Fat: 4.5g, Carbs: 30g, Fiber: 6.5g, Sugars: 2.5g, Protein: 25g, Sodium: 263mg, Chol: 48mg

Notes:

Since I had already sliced pieces of flank steak grilling wasn’t really an option for me.  Instead I cooked my meat in the same large skillet that I sauted my veggies in.  By cooking the meat this way I also got to use my marinade and it cooked with the meat (any bacteria is killed in cooking) and you end up with a delicious sauce that coats the fajita pieces.  This method takes a little longer but you add a TON more flavor to your meat.

Alternative Preparation:

  1. In a small bowl, whisk together the first 7 ingredients plus 1 tbsp oil. Place the steak in a shallow container and pour the marinade over it.
  2. Refrigerate, covered, for 8 hours or overnight to tenderize meat.

    Add steak and marinade to skillet and cook 20-30 minutes

  3. In a large skillet on high heat add the meat AND the marinade.  Cook the meat and marinade about 20-30 minutes (the cooking time will depend on how much marinade you have).  The marinade will reduce down to a thick creamy type sauce.  Please note that you can also sear the meat in the skillet before adding the marinade.  After searing the meat on both sides add in the marinade and continue to cook until the marinade is reduced down to a creamy sauce.
  4. Remove the meat from the skillet and transfer to a preheated cast iron fajita plate or just a normal plate warmed up in the oven.
  5. In the same skillet that you cooked the meat add the peppers and onions (add in 1 tsp of oil if needed).  Saute the mixture for 3 minutes until the vegetables are tender.  Transfer the cooked veggies to the same plate with the meat.
  6. To serve, spread 1 tbsp guacamole and sour cream on a tortilla, top with a few slices of steak, peppers and onions. Roll up and ENJOY.
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