Steak Fajitas

Ingredients

• 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
• 1/4 cup fresh lime juice
• 1-1/2 teaspoons ground cumin
• 2 Tablespoons olive oil
• 2 pounds skirt or flank steak, thinly sliced against the grain
• 3 assorted colored bell peppers, sliced thin
• 1 large red onion or sweet onion, sliced thin
• 1/4 cup fresh cilantro sprigs
• 12 (7- to 8-inch) flour tortillas, warmed
• pico de gallo or salsa (optional)
• sour cream (optional)
• guacamole (optional)

Directions

1. In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place  steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
2. In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).
3. Place steak and vegetable mixture into the skillet.
4. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.
5. Serve with the tortillas and, if desired, the salsa and sour cream.

To eat,  place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.

Notes:  Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you do not have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat. An overhead exhaust fan is mandatory for indoor stove-top grilling.

Yield: 12 fajitas, serving 6