In our house we LOVE Mexican food but, Fajitas have to be my all time FAVORITE!! I usually make chicken fajitas, but these are just as good and they change it up a little bit!!
1 lb. boneless chuck shoulder steaks, cut 1/2 in. thick (really just use whatever is on sale!!)
1 green or red bell pepper, cut length wise into thin strips
1 medium onion, cut lengthwise into this wedges
1 cup cheese
1 cup salsa
2 avocados peeled, and cut lengthwise into strips (optional)
2 Tbsp. o.j.
2 Tbsp. white vinegar
1 tsp. minced garlic (I just use it out of the jar!)
1/2 tsp. ground cumin
1/2 tsp. grounds oregano
1/8 tsp. salt
1/8 tsp pepper
1-Combine marinade ingredients in a small bowl.
2-Trim fat from meat and cut lengthwise into 1/8 in. think strips (Just eyeball it, not too thick not too thin!!)
3-Place beef and half of the marinade mixture in a Ziploc freezer bag, seal tight and mush to coat the meat well.
4-Marinade for 6-8 hours, or even overnight if you like
5-Place onion, peppers and remaining marinade in a Ziploc freezer bag, seal tight and mush to coat veggies well. Let marinade for same amount of time as the beef.
6- Remove veggies from marinade and cook in a medium size skillet on medium heat until crisp-tender. About 3 min.
7- Remove meat from marinade and use same skillet to cook the meat. Cook just until brown. )DO NOT overcook!!)
8- Combine veggies and meat together, toss to coat and warm through.
*Serve with warm flour tortillas, avocado wedges, salsa, cheese and lettuce if desired.
*Just to add extra flavor I always squeeze fresh lime over the meat and veggies once they have finished cooking. Yumm!!!