Fajitas - (Dinner Day 4)

Monday, April 19, 2010

My husband made wonderful fajitas from flank steak. I took a lot of nice pictures of them. Unfortunately, the memory card wasn't in the camera and I don't know how to get to the pictures. So, let's pretend they looked something like this...

There is nothing generally unhealthy about a fajita. The unhealthy comes from the things you top your fajita with. Sour cream, guacamole, queso... you get the picture. We served our fajitas with lettuce and tomato only (with much complaining - my kiddos like their sour cream) and peppers. To counteract the dryness of the fajita I put on a little salsa.


2 lb flank steak, limes (at least 2), cumin, beer (any cheap kind will do - you don't need a lot)
bell peppers and onions

Method to the Madness

1. Marinate steak in beer with lime juice, overnight or for at least 2 hours.

2. Slice onions and bell peppers into 1 inch slivers.

3. Saute.

4. Cook steak on open top griddle or on an outdoor grill.

5. Cook for about 10 minutes (flank steak is really thin).

6. Slice against the grain of the meat and add peppers and onions to the grill.

7. Cook for another 1 -2 minutes

8. Pour yourself a margarita and enjoy.

Possible side dishes are spanish rice or charro beans. We had fresh salsa and chips.


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