Beef Fajita

Ingredients

• 4 garlic cloves, minced and mashed to paste with 1 tsp salt
• 1/4 cup fresh lime juice
• 1 1/2 tsp ground cumin
• 2 TB olive oil
• 1 1/2 lb skirt steak, trimmed
• 1 TB olive oil
• 2 assorted colored bell peppers, sliced thin
• 1 large red onion, sliced thin
• 2 garlic cloves, minced
• 8 (7 to 8 inches) flour tortillas
• Guacamole, sour cream, salsa

Directions

In a large bowl whisk together the garlic paste, lime juice, cumin, and olive oil. Add the steak to the marinade, turning to coat it well. Let marinade over night.
Grill the steak, drained, on a well-seasoned ridged grill, over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat.
IN a large skillet heat the oil over moderately high heat until it is hot buy not smoking, add the bell peppers, onion, and garlic, and saut the mixture, stirring, for 6 minutes, or until the bell peppers are softened.
Warm Tortillas
Serve with guacamole, sour cream and salsa.
Enjoy!