Steak Fajitas with Lime Marinade

I love Mexican food about as much as I love life itself, but for some reason I've never made fajitas.  I always go for tacos or enchiladas, but fajitas are going to be my new default.  They are incredibly easy and require very few ingredients.  Whereas with tacos I always feel like I need to have lettuce, tomatoes, cheese, salsa, sour cream, and maybe guacamole, fajitas only require meat, tortillas, an onion, and a pepper.  You can add additional stuff if you want, but as long as you have four main ingredients you're set.  Because of their simplicity you can easily make them post-happy hour when your motor skills may not be at their peak.  

I wasn't planning on taking pictures of the fajitas, but my two fellow FLA (Future Lawyers of America) members and kitchen helpers were more concerned with being on my blog than getting food in their mouths as soon as possible, so you have them to thank for this post.  

Steak Fajitas

Marinade from The Big Book of Easy Suppers

Marinade:

1 lime

3 oz. dry white wine

1 clove garlic, minced

1 tsp Worcestershire sauce

2 tbsp vegetable oil

1/2 tsp oregano

1/4 tsp cumin

1/4 tsp salt

1/8 tsp freshly ground pepper

Fajitas:

1lb. top sirloin

2 green bell peppers

1 yellow onion

1-2 tomatoes

Tortillas

Cumin

Oregano

Olive oil

Salt

Whisk together all of the marinade ingredients.  It makes about 1/2 cup, so you don't need a huge bowl.  

Add the steak and the marinade to a large ziplock bag.  Refrigerate for a few hours.  

When you're about to make the fajitas, take the meat out of the refrigerator to allow it to come to room temperature before cooking.  Slice the peppers and the onion into long strips.  Slice a tomato into half moon shapes.  

Heat a tablespoon or two of olive oil in a pan over medium-high, and brush a griddle or grill with a little olive oil over high heat.  Throw the meat on the grill and the veggies in the pan.  If your pan isn't big enough you can just add the excess to the griddle.  Or if you want to save yourself from washing a pan you could cook it all on the griddle.  

Add a little cumin and oregano to the veggies as they cook.  It's really fun, as you can see.  

When the onions and peppers have softened up a little, add a sliced tomato or two.  Cook the veggies until the onions and peppers are a little soft but still crunchy.  

Hi, Kate and Garin.  If anyone needs some cheese grated, a batch of guacamole whipped up, or information on acceptable times for housewarming parties give these two a call.  

Cook the meat until it's medium rare or so (8-10 minutes), and then slice it into strips.  

Serve with warm tortillas and guacamole.  And cheese.  And hot sauce.  And a cold beer.