Beef Fajitas

My hubby always says that I make good Mexican for a Russian. I always think its funny, at least I did the first few times he said it. I agree though, I do make some good Mexican food. (tut-tut)
Even though the “fajitas” came to be known as anything that is eaten rolled up, the term is an American version of arracheras which is a Mexican term for “marinated skirt steak”.  Originally, fajitas were served with steak  but these days it is served with chicken, seafood or steak version. 
Somehow, every time I need a flank steak or skirt steak, my grocery store does not seem to have it. So that is why I have round eye cut pictured in this recipe. I was a pretty good substitute for my fajitas. 

For steak:
1 lb skirt steak
2 tbs olive oil
2-3 tsp lime juice
3 medium garlic cloves, grater or minced
1 tsp minced fresh cilantro
1 tsp crushed red pepper

For Serving:
Small Tortillas
Grilled bell peppers
Grilled onion
Grilled mushrooms (optional)
Pico de Gallo (I didn’t have any ready, so I used some chopped tomatoes)
Lettuce (optional)
Shredded cheese
Sour Cream
Guacamole (neither one of us like guac, so I didn’t bother making any)

1. If you are planning your fajitas (and not a spur of the moment like me), combine all the ingredients for marinade, mix well and cover your steak with it. Marinade the steak in the refrigerator overnight.
1. If you are making the fajitas as a spur of the moment, cook the steak in the marinade in the skillet on medium heat.

2. Once the steak is almost ready, add and cook your onion, bell pepper and mushrooms in the left over marinade. Take out the steak and slice thin while the veggies finish cooking.

3. Prepare all your ingredients into little dishes. Warm up the tortillas. Serve while the steak and veggies are warm

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  1. Those look delicious!

  2. I just bought skirt steak for the first time recently. I’d heard of it, but never seen it in the store. I’ll have to get another one and try this.

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