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Beef Fajitas
Courtesy of Casamagna Marriott Cancun Resorts
 
Ingredients
3 lb flank (or skirt) steak, trimmed
10 ounces ¼” julienne green pepper
10 ounces yellow onion, cut into fourths
1 tbsp peanut oil
30 6” flour tortillas
2 ½ cups of Mexican salsa
2 ½ cups of guacamole
2 ½ cups of sour cream
1 ½ lb of refried beans
5 oz of jack cheese, shredded
 
Directions

Cut well-trimmed flanks lengthwise into 4-5” widths. If skirt steak, trim well, but leave whole. To prepare marinade, combine soy sauce, fresh lime juice and garlic powder. Place trimmed meat into shallow pan(s). Add marinade, using a ratio of 2 ½ cups to every 3 lbs of meat.

 

Copyright 2007 The Vine Times www.thevinetimes.com, All Rights Reserved

Let set, then refrigerate for 1 to 1 ½ hours (if longer, meat will be very salty). Remove meat and drain on a rack. If not for immediate cooking, cover and refrigerate for same day’s use. Cook flank or skirt steak on a medium broiler until rare to medium rare. Remove to a cutting surface. Slice meat across the grain at a slight angle into ¼” strips. Heat peanut oil, then lightly sauté julienne green pepper and onion, add beef strips, and continue to sauté over high heat until partially brown, for 30 seconds to 1 minute. Use 4 ounces of beef, 1 ounce green pepper and 1 ounce of the onion portion. Meanwhile, warm tortillas on a grill until softened.

To serve, transfer 6 ounces of sautéed beef/vegetable mixture to a very hot serving dish or skillet (possibly sizzling). Present 3 warm tortillas, rolled, folded or flat in a covered manner. In appropriate size containers, serve 2 ounces of sour cream, 2 ounces of guacamole and 2 ounces of Mexican salsa. Add 3 ounces of hot refried beans

topped with a ½ ounce of shredded cheese. Serve immediately.

Makes 10 servings.
 

Copyright 2007 The Vine Times , All Rights Reserved