Ok, so I'm a really bad friend and it takes me a long time to post on this blog. But, I have my garden to blame for that. (A post on that later...)
Nonetheless, I promised Kirst this recipe, so I thought I would share it with everyone.
Beef and Chicken Fajitas with Peppers and Onions
(Cooking Light, June 2001)
1/4 cup olive oil
1 tsp grated lime rind
2 1/2 tbl fresh lime juice
2 tbl Worcestershire sauce
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano
1/2 tsp ground black pepper
2 garlic cloves, minced
1 (14.25 oz. can) beef broth
2 pounds flank steak, boneless chicken breast, or a mix of both
2 red bell peppers, sliced(or cut in larger wedges if you would like to grill them)
2 green bell peppers, sliced or cut in wedges
1 large onion, sliced or cut in wedges
Combine the marinade in a bowl. Pour 1 1/2 cups of the marinade into a ziplock bag and add your beef or chicken. Pour the remaining marinade in a separate ziplock bag with the vegetables. Let marinate in the refrigerator for 4 hours.
Grill meat to desired doneness. Grill your vegetables or saute them in a hot skillet until caramelized. When the meat is done, place it on a platter and cover with foil for about ten minutes. Cut the meat diagonally across the grain into thin slices.
Serve with tortillas, salsa, sour cream and cilantro.
There you go! Easy as pie....