Steak Fajitas
Category | Subcategory | Source |
---|---|---|
Meats | Beef | Page 130, The Women's Cookbook |
Ingredients
- 2 Tbs oil
- 2 tsp fresh lime juice
- 2 tsp minced fresh garlic
- 1 tsp ground cumin
- 1/2 tsp salts
- 1/2 tsp ground black pepper
- 1 (1 1/2 lb) beef flank steak
- 12 (8") flour tortillas
- 1 1/2 cups shredded lettuce
- 3 medium size ripe tomatoes, slic
- 6 scallions, sliced
- Sour Cream (optional)
Directions
- Make the marinade; In a 1 Gallon zipper-type food storage bag, mix
- the oil, lime juice, garlic, cumin, salt, and pepper. Add the flank
- steak. Close the bag, pressing out the air, and turn to coat.
- Refrigerate at least 1 hour or up to 24 hours.
- Heat the oven to 350 degrees. Place the wrapped tortillas in the
- oven to heat for 8 to 10 minutes. Turn the oven off and keep the
- tortillas in the oven until ready to use.
- Heat the broiler. Place the steak on a broiler-pan rack and broil 4
- to 5 inches fro the heat source for about 5 minutes on each side for
- medium rare, 7 minutes on each side for medium.
- Remove the steak to a cuttin board, and let i rest for 5 minutes.
- Thinly slice accross the grain.
- Place a few strips of meat in the center of each tortilla. Top with
- lettuce, tomato, scallions, and sour cream. Roll up and eat out of
- hand.