Time: Marinade – 1 day; 30 minutes cooking time

Serves 4

Bet you can’t stand still while making this dish and listening to La Bamba… the music lifts your mood and the fajitas will lighten your spirit and fill your soul! I love making dishes like this, as you can throw the meat in the fridge with a marinade and then pull the rest together in quick time after work. Plus, it has the added benefit of being versatile so everyone can make it their own way.

Music Selection: Los Lobos – La Bamba

Ingredients:

1 whole Beef Flank Steak

1/2 cup Olive Oil

3 Tbsp Worcestershire Sauce

1/3 cup Lime Juice, Fresh Squeezed

3 cloves Garlic, Minced

1 Tbsp Cumin

1 Tbsp Chili Powder

1/2 tsp  Red Pepper Flakes

1 tsp  Salt

1/2 teaspoon Black Pepper

1 large onion, Halved And Sliced

1 whole Red Pepper, Sliced

1 whole Green Pepper, Sliced

Oil, For Frying

Flour or Corn Tortillas, Warmed

2 – 3 cups grated Cheese (Cheddar, Monterey Jack Or Crumbled Queso Fresco)

Salsa

Sour Cream

Cilantro Leaves

Guacamole or Avocado slices

Pickled hot peppers

Directions:

In large ziplock bag, mix oil, Worcestershire, lime juice, 2 cloves garlic (minced), cumin, chili powder, red pepper flakes, salt and pepper. Add in steak and marinate for a minimum of 2 hours to a full day. 

When ready to make fajitas:

In large skillet, place some oil and heat pan. Add in onions for 3 – 5 minutes, then add red pepper, green pepper and 1 clove garlic (minced). As the vegetables soften, add 2 Tbsp of the meat marinade and cook into the vegetables.

For the steak – heat a BBQ to 400 deg F. Cook the steak for 3 – 5 minutes, then flip and cook another 5 minutes. The steak may need a few extra minutes if you do not want it too rare, but you also do not want to cook the flank steak well-done or it will be tough. Let it rest for 15 minutes, then slice thinly across the grain.

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Heat the tortillas in a microwave for 30 seconds.

To prepare, on a tortilla place the meat and then add some vegetables. Top with cheese, salsa, sour cream, guacamole/avocado slices, hot peppers and extra cilantro.

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If you are trying to eliminate gluten or reduce carbohydrates, you can serve this over baked spaghetti squash.