Sizzling Steak, Chicken or Shrimp Fajitas

Hot pan with meat, tortilla chips and salsa dip

Meat and Veggies
1 lb grass fed skirt steak, sliced into thin (1/4”) slices
1 large sweet red onion, sliced
1 red bell pepper, cut in slices
1 yellow bell pepper, cut in slices

Juice of 1 medium lime or 1 and a half small limes
1/4 cup extra virgin olive oil
1/4 cup Worcestershire sauce
1/4 soy sauce
2 tsp cumin powder
1 tsp chili powder
1 tbsp of Frank’s Red Hot sauce or a few sprinkles of hot pepper flakes or cayenne

(Measurements are approximate, adjust to taste)
1 whole ripe avocado (should just yield lightly to touch, but not too soft)
2-3 Tbsp of minced red onion
2 cloves of garlic, minced
1 small tomato, chopped
Juice of one fresh lemon or lime
Handful of fresh cilantro, chopped
Sea salt, to taste
Optional–1 small jalapeño, minced, with seeds and ribs removed (use gloves or wash hands if you handle it) or some red pepper flakes

Other Ingredients
Brown rice or regular soft tortillas, heated till just soft and warm.
Generous amounts of chopped fresh cilantro for garnish
Red or dark green leaf lettuce, chopped thinly
Diced tomatoes

Mix up marinade in a shallow glass container, add in slices of beef, pepper and onions. Cover and marinate 2-4 hours or overnight in refrigerator. Drain off half the marinade and discard. Cook remaining marinade, meat and vegetables in skillet over medium heat, until meat is done and vegetables are tender, and liquid is mostly gone.
For extra flavor, squeeze some fresh lime or lemon juice over the meat and veggies when done, and garnish with a fist full of chopped cilantro. Serve with warm tortillas, guacamole, lettuce and tomatoes. Serves 4.

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