Beef Fajitas– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Beef Fajitas
SUMMER HOT LUNCH RECIPE WAGON: Beef Fajitas
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)
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. Place in a heated lunchbox for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF