Fajitas

Scott and I had Fajitas on Friday night. I got this recipe from a friend of mine from T&U, Leslie. I hope that you try it out and enjoy! Let me know if you do.

Leslie says that she uses skirt steak, but that if she can't find it, she uses flank steak. Both of these are kind of expensive, but we have found that London Broil is much less expensive and works perfectly well if you cut it into small strips after you cook it.

Put the meat in a gallon ziploc bag with the following marinade overnight:

World Harbors Mexican Style Fajita Sauces & Marinade (at least half a bottle)

1 Lime, cut in half, squeeze the juice out and then throw the rind in there

Several drops a soy sauce (at least a good splash or two)

Some Orange Juice (maybe 1-2 tablespoons)

A couple of drops of liquid smoke

Grill the meat.

Slice up peppers and onions thinly and cook them on the stove over medium heat with olive oil.

Serve with flour tortillas, shredded cheese, and guacamole (we never use guacamole, but this is what Leslie suggested).

I recently discovered from one of my neighbors that Kroger sells a frozen 3 pepper and onion blend, which is usually on sale 4 for $5. This is a lot cheaper than paying for a green bell pepper, red bell pepper and an onion! I ususlly use two bags because they cook down and there is enough meat to go with two bags. This is what it looks like: