Beef Fajitas are an inexpensive summertime meal. The cut of choice is skirt steak or flank steak. The key is to cut the meat against the grain (cutting across the meat fibers) this will make each slice tender and easy to chew. If you do not like beef, this recipe would be equally delicious with chicken or pork. For vegetarian fajitas, use tofu or amp up the amount of vegetables. Serve these fajitas with beans, rice, and flour tortillas and you have got yourself a full meal.
1 lg. onion, sliced thin
2 lg. firm tomatoes, cut in wedges
1 lg. green bell pepper, sliced
2 cups grated cheese
½ cup oil
2 tablespoons Worcestershire sauce
1 teaspoon oregano
½ teaspoon basil
1 teaspoon whole peppercorns
2 tablespoons honey
Salt and Pepper to taste
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