Description

You will drool over these fajitas till you make them and they are ready to eat! Don't wait till you go to the nearest restaurant to enjoy them.

Ingredients

• For the marinade:
• 1/3 c. soy sauce
• 1/3 c. fresh squeezed lime juice
• 1/3 c. canola oil
• 3 cloves of garlic, minced
• 2 T. brown sugar
• 1 t. cumin
• 1 t. chile powder
• about 2 lb. skirt steak
• 2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces
• 1 large white onion, peeled and cut into 1/2-3/4-inch slices (keep the slices intact)
• 18 6-inch flour tortillas
• lime wedges
• toppings of your choice such as, cilantro, salsa, cheese, sour cream & avocados or guacamole

Steps

1. Marinade:
2. Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables. Place the steak in a gallon-sized ziplock bag. Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.
3. When meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. Cut meat into smaller pieces for easier turning on the grill. Brush the vegetables with reserved marinade.