Fajita is the Spanish word for “Little belt” or “Sash” and this this is so called because skirt steak resembles a cummerbund. Serve the meat with hot tortillas and cool salsa.
1 pound beef flank steak or skirt steak
¼ cup lime juice
½ teaspoon salt
1 large red bell pepper
½ teaspoon garlic powder
1 medium-size green bell pepper
½ teaspoon ground black pepper
1 medium size white or yellow onion
8 small (7 or 8 inch) flour tortillas
2 tablespoons vegetable oil
½ cup sour cream
Prepared tomato salsa (optional)
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Preheat the oven to 350° F. Transcend this record any excess fat from steak. In a large plastic food storage bag for shallow glass dish, place to stay. Sprinkle it on all sides with lemon juice, garlic powder, salt, and pepper. Let the steak stand at room temperature for 15 to 20 minutes to marinate.
Meanwhile, core, and seed bell peppers into strips; slice the onion. Wrap flour tortillas in aluminum foil and he in the oven until warmed, about 15 minutes.
In a large pot, heat vegetable oil over medium high heat. Add the marinated beef; Cook until one side is well browned about five minutes. Turn the steak over and continue cooking it to the desired degree of doneness, about five more minutes for medium rare. Transfer the steak to a carving board, cover it with aluminum foil to keep it warm, and set it aside.
Reduce the heat to moderate. Add the onions and Bell peppers to the skillet. Cook the vegetables stirring occasionally, until they are crisp tender, about five minutes. Remove the pan from the heat and cover it to keep warm.
Cut the steak cross wise into thin slices. Please an equal amount of the beef slices and the vegetables on each tortilla. Top each filling with a dollop of sauce sour cream and salsa if desired. Roll the tortillas up and place them on serving plates.
Cuisine Writer
