Beef Fajitas

Beef Fajitas

Marinade:

1/2 cup cider vinegar
1/2 cup low sodium soy sauce
2 tablespoons oil
1 tablespoon worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano

2 pounds skirt or flank steak
2 bell peppers, cut into slices
1 large onion, cut into lengthwise strips
2 tablespoons oil

For fajitas:
flour tortillas, warmed (2 to 3 per person)
grated cheese
diced tomatoes
chopped or shredded lettuce
sliced green onions
pickled jalapeno slices
guacamole
sour cream
salsa or pico de gallo

Combine the ingredients for the marinade in a large zip top bag. Add the steak, peppers and onions. Seal bag, squeezing out as much air as possible, and place bag in a shallow dish and refrigerate all day or overnight. Turn bag over once or twice during marinating.

Drain marinade from meat, peppers and onions. Heat a large saute pan over medium-high heat; add the two tablespoons of oil. As soon as it shimmers, add the peppers and onions and saute until browned and tender-crisp.

Pat the meat dry and grill over a HOT fire, turning once, about 2 to 3 minutes per side. (You don't want to overcook the meat, but if you think it needs a little more cooking time, move it to indirect heat and cook another minute or two.) Slice against the grain. Place meat on a platter along with the peppers and onions.
Set out the warmed tortillas and fajita toppings and let everyone build their own.

I typically serve this meal with refried beans and Mexican rice.

Serves 6