Fajita
By: Anonymous
Published: Monday, December 14, 2009 - 1:41pm

Ingredients




3 lbs. skirt or sirloin steak, ½ inch thick
2 tablespoons safflower oil
2 lg. onions, sliced thin
2 green bell peppers, sliced thin
4 limes
1 cup sour cream
Salt
pepper
Flour tortillas
Guacamole
MARINADE:
4 minced garlic cloves
1 tablespoon lime juice
 cup Worcestershire sauce or soy sauce
4 stemmed
minced serrano chilies
1/4 cup apple cider vinegar
1 (11 oz.) can beef broth

Preparation

1 At least 3 hours before cooking meat, trim it to remove all fat and gristle. For skirt steak use a flat meat pounder to tenderize. Put meat in shallow glass dish or plastic bag. Combine the marinade ingredients and pour over the meat. Marinate for about 3 hours in refrigerator. About 45 minutes before serving cook drained meat until the desired degree of doneness. Remove from heat and keep warm. In 2 tablespoons of hot oil in skillet, cook onions until browned, but still crisp. Remove onions, add green pepper. Saute about 2 minutes; add onions to