2 oz (4 Tbsp) vegetable oil
3 oz (6 Tbsp) lime juice
2 tsp ground cumin
2 tsp chili powder
2 garlic cloves, minced
2 tsp salt
1 tsp pepper
2 lb beef skirt steak, flank steak or london broil
1-2 bell peppers (assorted colors) cut into strips
1 onion, cut into thick strips
Mushrooms, sliced
Pepper jack cheese, grated
Tortillas
*Optional ingredients: Guacamole, sour cream, salsa, extra lime*
Mix together 3 Tbsp of the vegetable oil, the lime juice, cumin, chili powder, garlic, salt and pepper. Place the meat in a ziplock bag or a bowl and cover with the marinade. Turn the meat so it is coated on all sides. Refrigerate for 2-4 hours.
Remove meat from the marinade. Grill the meat on both sides on a grill or under a broiler until it is lightly charred and rare to medium done.
While the beef is grilling, heat the remaining 1 Tbsp oil in a large saute pan over high heat. Add the peppers and saute briefly, keeping them slightly crisp. Remove peppers from the pan and saute the mushrooms and onions the same way.
When the beef is finished, remove it from the grill and let it rest for 5 minutes. Slice the meat across the grain into thin slices.
Warm the tortillas and top with the veggies and sliced beef, cheese and any optional ingredients.
For the shrimp fajitas, I just used a garlic & lime shrimp marinade that I have. It is delicious!
Garlic & Lime Shrimp
1 lb uncooked shrimp, peeled and deveined
2 Tbsp butter
4 cloves garlic, minced
1 lime
3/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1/4 tsp parsley
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp dried thyme
1/4 tsp onion powder
Preheat a skillet. Add butter and stir in garlic. Let the garlic cook for about 30 seconds to a minute on medium heat. Add shrimp. Cut lime in half, squeeze over shrimp. Sprinkle seasoning mixture over and stir. Cook until shrimp turns pink. Taste your shrimp and check to see if your seasonings are right.
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