Tuesday, September 4, 2012

Steak Fajitas (or chicken!)

I've been getting some awesome fajita vegetable packs from Bountiful Baskets the last couple of weeks.  So we've been eating a lot of fajitas!  And I'm not complaining.  My mouth is watering just thinking about them!
The marinade for the meat is out of this world.  We've used both chicken and steak & I can't decide which I liked better, they are both awesome in the marinade.  And the peppers & onions...oh my!  They are to die for!  I could just eat them without any meat!
Steak Fajitas

1 1/2-2 pounds steak or chicken
1/2 cup lime juice (from the bottle)
2/3 cup water
4 tablespoons canola oil
4-5 cloves garlic, minced or pressed
2 tablespoons white vinegar
1 1/2 tablespoons soy sauce
1 tablespoon liquid smoke
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 large onion, thinly sliced
1 1/2 red bell pepper, sliced
1 1/2 green bell pepper, sliced

Cut meat into strips, about 1/2" wide by 3" long...approximately.:)  Combine lime juice, water, oil, garlic, vinegar, soy sauce, liquid smoke & spices.  Reserve about 1/4-1/2 cup marinade and keep in the fridge.  Place meat in a large Ziploc bag.  Pour the marinade over the meat and refrigerate for at least 4 hours, but preferably overnight.

Grill meat over medium high heat.  During the summer this is perfect, but during the winter you could use an inside grill (like a George Foreman), or broil them in your oven, or pan fry them.

While the meat is cooking, slice peppers & onions.  Don't they look gorgeous?!

When you're done slicing, begin to saute your peppers & onion in a large skillet with the reserved marinade.  Cook until the peppers are crisp-tender, about 7-9 minutes.

When the meat is done, add it to the peppers & onions.

Serve immediately.

We love these with some fresh guacamole (my favorite way to make guac is just to mash avocado with some lime juice, salt, pepper and garlic powder to taste!), Garden Fresh Salsa, sour cream, and cheese on either flour or corn tortillas (depending on which child you are:)).  And of course we always serve this with Caleb's (oldest son) favorite Spanish Rice!!

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