Fajitas

Recipe courtesy of Tyler Florence

2 1/4 pounds skirt or flank steak, trimmed of fat

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

Guacamole, recipe follows

Salsa Fresca, recipe follows

12 flour tortillas, warm

In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 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 the steak to a cutting board and let stand.

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

Thinly slice the steak against the 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.

3 ounces steak per tortilla, 2 tortillas per person = 6 ounces total each person 6 ounces x 6 people = 36 ounces = 2 1/4 pounds steak

Marinade:

1 orange, juiced

2 limes, juiced

3 tablespoons canola oil

2 garlic cloves, minced

1 jalapeno, seeded and minced

1 tablespoon fresh cilantro, finely chopped

1 teaspoon cumin

1 teaspoon salt