Fajitas!

Ingredients:

• 2 1/4 pounds flank or skirt steak, trimmed of fat
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 red onion, thinly sliced
• Guacamole, recipe follows
• Salsa Fresca, recipe follows
• 12 flour tortillas, warmed

Marinade:

• 1 orange, juiced
• 2 limes, juiced
• 3 Tbsp. Canola oil
• 2 garlic cloves, minced
• 1 jalapeno, seeded and minced
• 1 Tbsp. fresh cilantro, finely chopped
• 1 tsp. cumin
• 1 tsp. salt

Guacamole:

• 4 ripe avocados
• 1 lime, juiced
• 1/2 red onion, chopped
• 1 clove garlic, minced
• 1 tomato, diced
• 2 Tbsp. fresh cilantro, finely chopped
• 1/4 tsp. cumin
• 1/4 tsp. chili powder
• Salt and pepper, to taste

 Salsa Fresca:

• 4 ripe tomatoes, chopped
• 1/2 red onion, chopped
• 1 jalapeno, minced
• 8 cilantro sprigs, chopped
• 3 garlic cloves, minced
• Juice of 1 lime
• 1/2 cup olive oil
• 1 tsp. salt

How to Prepare

Fajitas:
In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, for 8 hours or overnight to tenderize meat.

Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer steak to a cutting board and let stand.

In the same pan with the steak juices, add the bell peppers and onions. Saute mixture for 3 minutes, until vegetables are limp.

Thinly slice steak against grain, on a diagonal.

Spread some guacamole on a tortilla, top with a few slices of steak, peppers, and onions, and salsa fresca. Roll up the tortilla to enclose the filling.

May also serve with sour cream and shredded cheese.

Guacamole:
Pit and halve avocados and scoop out flesh into a mixing bowl. Mash avocados with a fork, leaving it still a bit chunky. Add remaining ingredients, gently mix.

Refrigerate, covered with plastic, for at least 1 hour before serving. Yield: 1 1/2 cups

Salsa Fresca:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving. Yield: 2 cups.