Fajita Feast!

This recipe was so good! We let our steak marinate the full 24 hours and it was well worth it. Yes, we did use all that garlic (we figured it would keep away the vampires). And yes, there is a difference between regular oregano and Mexican oregano (at least that is what google told us).

Steak Fajitas
Source: AllRecipes
Printable Recipe 

Marinade:
1/4 c lime juice (preferably fresh)
1/4 c tequila
4 cloves garlic smashed (we used all 4)
2 T vegetable oil
2 T chopped cilantro leaves
2 tsp Worcestershire sauce
1 tsp dried MEXICAN oregano
1 tsp red pepper flakes
1 tsp ground cumin
1 tsp ground coriander

Mix/Stir/Combine.

Add marinade to: 2lb flank steak (with fat trimmed)

Let meat marinade for 12 – 24hours (we vote 24!)
After the allotted marinating time, pat dry meat. Season with salt and pepper and grill to perfection. Then slice it really thin.

While meat is grilling saute onions and an assortment of peppers (we used red, yellow and green peppers) until carmelized/tender/delicious.

When meat is done, slice thin against the grain. We served with whole wheat tortillas and a variety of fixins’ (ie sour cream, cheese, salsa). Enjoy!

As a side note, we used the leftover steak on day 2 and made DELICIOUS sandwiches.

As an additional side note, a few of us used the leftover tequila and made DELICIOUS drinks… but that is a different story.

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