An easy meal, and if the kids don't like it, just make them cheese quesadillas, no added fuss for you, but lots of extra goodness for you. We love these left over as well, and the toppings are great on a salad the next day.
Mama Bear's Fajitas
2 limes, juiced
4 Tbsp. Olive Oil
2 garlic cloves, roughly chopped
3 chipolte chiles in adobo sauce, chopped
3 Tbsp. roughly chopped cilantro leaves
1 tsp. cumin
1/2 tsp. salt
2 1/2 pounds top sirloin
The Rest of the Yummy:
2 peppers sliced, I use any color combo except for green
1 large purple onion sliced
lime juice, optional
12 flour tortillas
home made salsa
Combine all marinade ingredients, puree until smooth with an immersion blender if you would like. Place steaks in a large plastic bag, add marinade and slosh around until steaks are covered. Set in the refrigerator for 4 to 6 hours. Any longer and the steak might get overly mushy.
Heat grill pan or George Foreman grill after lightly covering with olive oil. Cook steaks until desired done-ness is achieved. For my kids, that means "there had better not be even one dash of pink showing!" Remove from grill and set aside.
Heat olive oil in frying pan and saute peppers and onion until crisp tender. Personally I like mine a little more charred, but to each his own.
Slice steaks into strips, add to pepper and onions just until heated again.
Warm tortillas in a damp towel in the microwave until floppy. My microwave takes about 1 minute.
Serve with guacamole, sour cream, salsa, and a squirt of fresh lime juice!
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