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Receta Beef Fajitas

Name: Beef Fajitas
Ingredients: 4 x garlic cloves chopped and mashed to a paste with 1 tsp. salt; 1/4 c. fresh lemon juice; 1 1/2 tsp grnd cumin; 2 Tbsp. extra virgin olive oil; 2 lb skirt steak trimmed and cut into large pcs to fit on a grill or possibly broiler pan or possibly in a ridged grill pan; 2 Tbsp. vegetable oil; 3 x assorted colored bell peppers sliced thin; 1 lrg red onion sliced thin; 2 x garlic cloves chopped twelve (7- to 8-inch) flour tortillas (recipe follows or possibly store-bought), warmed (procedure follows) guacamole and tomato salsa as accompaniments

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Ingredientes

4 x garlic cloves chopped and mashed to a paste with 1 tsp. salt
1/4 c. fresh lemon juice
1 1/2 tsp grnd cumin
2 Tbsp. extra virgin olive oil
2 lb skirt steak trimmed and cut into large pcs to fit on a grill or possibly broiler pan or possibly in a ridged grill pan
2 Tbsp. vegetable oil
3 x assorted colored bell peppers sliced thin
1 lrg red onion sliced thin
2 x garlic cloves chopped twelve (7- to 8-inch) flour tortillas (recipe follows or possibly store-bought), warmed (procedure follows) guacamole and tomato salsa as accompaniments

Direcciones

Make the marinade:In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.
Add in the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or possibly overnight. Grill the steak, liquid removed, on a well-oiled rack set about 5 inches over glowing coals or possibly in a warm well-seasoned ridged grill pan over moderately high heat
for 3 to 4 min on each side, or possibly till it is just springy to the touch,
for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 min on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 min. While the steak
is standing, in a large skillet heat the oil over moderately high heat till it is warm but not smoking, add in the bell peppers, the onion, and the garlic, and saute/fry the mix, stirring, for 5 min, or possibly till the bell peppers are softened. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mix.
Drizzle ny steak juices over the steak and the pepper mix and serve the steak and the pepper mix with the tortillas, the guacamole, and the salsa.
To assemble a fajita:Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mix, and some of the salsa, and roll up the tortilla to enclose the filling.
To hot tortillas:In the oven:Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325F. oven for 5 min for corn tortillas and 15 min for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)
In the microwave:Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or possibly till they are heated through and pliable.
Makes 12 fajitas, serving 6.