Beef Fajitas and an Award

Who loves fajitas raise your hand! Forget about a written story to go with this, the pictures say it all!

In a 2 cup measuring cup, combine the juice of one orange and two limes, 4 tablespoons of extra virgin olive oil, 2 cloves of garlic,

3 chipolte peppers, 1 big handful of roughly chopped cilantro, 1 teaspoon ground cumin, and 1 teaspoon salt.

Pour all of the above ingredients into a blender or you can use an immersion blender and puree the ingredients until smooth. This will become your marinade for your meat.

I used a 1 lb. flat iron steak because it was economical, lean, great flavor and tender. You can also use a flank or skirt steak for this.

Place the meat in a re-sealable plastic bag and add pour in the marinade. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours to flavor the beef.

While the beef is marinading, let's make some guacamole!

Half and pit 2 ripe avocados. Using a spoon, scoop the avocado into a bowl and mash the avocados with the back of a fork, leaving them a little bit chunky.

Add the juice of 2 limes, 1/2 small onion chopped, 1 clove of garlic minced, one jalapeno pepper seeded and finely chopped, 2 tablespoons freshly chopped cilantro, a drizzle of olive oil, salt and pepper to taste. Mix all ingredients together and place sheet of plastic wrap directly on the surface of the guacamole and refrigerate for least one hour.

Preheat a grill pan on medium-high heat. Drain the marinade from the beef and reserve marinade. Lightly oil the grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat.

Cook for 4 minutes on each side.

Transfer beef to a cutting board to rest.

Once the beef is off the grill pan and resting, add the 1 sliced red bell pepper thinly sliced and 1 medium onion thinly sliced. Squeeze the juice of 1/2 of a lime over the vegetables and 1/2 tablespoon of olive oil and tossed to coat the peppers and onions evenly with the olive oil and lime juice.

Grill the vegetables for about 7 to 8 minutes until they are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. I used a pannini press coated with non-stick cooking spray but you can use any free burners on a medium low flame for about 30 seconds per side if you have a gas stove. Once heated remove the tortilla to a plate lined with a damp paper towel and wrap to keep warm. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute.

Thinly slice the steak against the grain on a diagonal. Add to the grill pan with the peppers and onions and add a couple of tablespoons of the reserved marinade and toss.

To serve, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling. Add some sour cream and shredded cheese too!

Lynette from Netts Nook gave me this award. I am very honored to receive this award from Lynette. She has a wonderful blog that I enjoy very much. Please stop by Netts Nook for a visit and leave her a comment!

Ole'!