This one is a family favorite. We have it at least once a month. The recipe for a meat marinade comes from an old set of microwave cookbooks. It is quick and tasty. While the recipe has the meat grilled and the peppers and onions done in the microwave, I cook them all in a skillet on the stove.
1/4 cup vegetable oil
1/4 cup lime juice (I use lemon)
2 T. soy sauce
1/4 t. ground cumin
1/4 t. black pepper
1/8 t. crushed red pepper flakes
2-lb. beef flank steak, about 1 inch thick
12 flour tortillas
1 medium green pepper, cut into thin strips
1 medium red pepper, cut into thin strips
1 medium red onion, thinly sliced and separated into rings
1 large clove garlic, cut into slivers
1 T. vegetable oil
Salsa (if desired)
Up to 2 hours before, combine first 6 ingredients in a 12 x 8 inch baking dish. Mix well. Add steak, turn to coat. Cover with plastic wrap and chill, turning steak over occasionally. Remove steak from marinade and discard marinade. Place steak under conventional broiler 5 inches from heat or place on grill over medium heat. Broil or grill 18 to 20 minutes or until desired doneness, turning once. Slice steak into 1/4-inch strips. (Alternatively, you can cut the meat into strips before marinading and then stir-fry in a skillet with the onions, garlic and peppers.)
For the sauteed peppers and onions, combine peppers, onions, garlic and 1 T. vegetable oil in a 2-quart casserole. Cover with wax paper and microwave on high for 5 to 7 minutes or until the peppers are tender-crisp, stirring once or twice.
Serve meat and peppers on warmed tortillas. Garnish with salsa, if desired.
Love fajitas – try this chicken fajita recipe.