tex mex fajitas

  • 1 whole beef flank steak
  • 1/2 cup olive oil
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup fresh squeeze lime juice
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sugar
  • 2 whole medium onions, halved and sliced
  • 4 peppers, mixed colors, seeded and sliced
  • oil, for frying
  • flour tortillas, warmed
  • cheese (grated cheddar/jack or crumbled queso fresco)
  • salsa
  • sour cream
  • cilantro leaves

In a small bowl, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Warm tortillas and spoon, salsa, sour cream, cheese and cilantro into small serving dishes.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the onions and peppers and cook them for a few minutes, until they're cooked but still slightly firm and have nice charred bits. The key is not to stir too frequently. Remove to a plate and set aside.

Heat the same skillet (or a grill pan) over high heat and drizzle with vegetable oil. Pat the flank steak dry and place in pan, cooking for about 3 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Cut across the grain into ½ to ¾ inch wide strips.

Arrange on a platter next to the vegetables. Pour any juices from the cutting board over. Serve with tortillas and sides.