We often imagine those sizzling fajita platters being carried through your favorite Mexican restaurant but with the limited dining options because of the pandemic, consider serving it at home with the recipe below. I recently tried it out myself and it went really well.

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BEEF FAJITAS

INGREDIENTS:

MEAT and MARINADE

• 1/4 cup fresh lime juice
• 4 garlic clove, mashed and minced or sliced
• 1 1/2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1 1/2 pounds skirt or flank steak
  VEGETABLES
• 1 tablespoon vegetable oil
• 2 assorted colored peppers, sliced thin
• 1 large red onion, sliced thin
• 2 garlic clove, minced or sliced
  ASSEMBLY
• 8 flour tortillas, 7-8 inch
• grated jack cheese
• guacamole
• salsa
• sour cream

METHOD:

1. Mash and mince 4 cloves of garlic with salt to make a paste or cut into thin slices. In large bowl, whisk together the garlic paste, lime juice, cumin and olive oil. Pour marinade into a ziploc bag. Add steak, turning to coat well. Let marinade for at least one hour or overnight, turning frequently.
2. Grill steak, (or cook in very hot cast iron pan) drained on a well-oiled rack over moderate heat for 3-4 minutes or until medium to medium-rare. Transfer steak to a cutting board and let stand covered with foil for 10 minutes.
3. While steak is standing, heat oil in a large skillet until hot but not smoking. Add bell peppers, onion and garlic. Saute the mixture stirring for about 5 minutes or until peppers are softened
4. To warm tortillas: In oven: Stack 4 tortillas at a time, wrap each stack in foil. Heat the tortillas in the middle of a preheated 325 oven for 15 minutes.
5. To warm tortillas: In microwave: Stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag and heat at high power for 30 seconds to 1 minute or until heated through and pliable.
6. Slice steak thinly, across the grain, on the diagonal and arrange the slices on a platter with the pepper mixture. Drizzle any steak juices over. Serve wrapped in the tortillas with the pepper mixture, grated jack cheese, guacamole and salsa.
   SERVINGS: 4

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I strongly recommend marinating the meat overnight as it softens and flavors the steak perfectly. I also suggest that you score the meat in a light crosshatch to allow the flavors to penetrate more deeply. Once the chopping is done the rest is easy. Start with a screaming hot cast iron skillet and follow the directions. Feel free to play with the recipe if you want but this version is a good solid starting point and a delight to eat. Enjoy!

As always you can find more at http://www.walterthinnes.com and on Twitter @walterthinnes