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Thursday, July 29, 2010

Fajitas

1 lb flank steak or skirt steak (prefer chicken?  knock yourself out.)
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 green pepper, sliced
1 red onion (or any color onion, really- who am I kidding?)


Marinade:
Juice of 1 orange
Juice of 2 limes
2 cloves garlic, minced
1 jalapeno, minced
teaspoon or two of cumin
1 teaspoon salt
freshly ground black pepper
olive oil

Garnish:
Chopped cilantro, guacamole, fresh salsa, sour cream, grated cheese or other accoutrements.  Oh, and tortillas.


Mix marinade ingredients together and add meat.  Marinate for at least 4 hours in the refrigerator.

Remove meat from marinade and grill about 4 minutes per side.  Remove cooked meat and cover; set aside; meat needs to rest before it is sliced to allow the juices to redistribute.  For venison, grill until internal temp reaches 150; 160 is a bit overdone but still palatable.

Saut√© vegetables over high heat (you want them to brown a little on the edges, preferably).   When vegetables begin to brown, add marinade and reduce heat.  Cook until tender (I like them to remain crunchy; you can do whatever the hell you want). 

Slice meat against the grain and serve wrapped in a tortilla with the vegetables.  Or, don't use a tortilla at all, if you are doing the paleo thing!

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