A southwest classic, fajitas have lots of great flavor, are easy to make and always put a smile on everyone’s face.
1½ lbs Skirt steak
(Optional: Substitute chicken breast or sauté shrimp with vegetables)
1 Onion, large, chopped
Juice from one large fresh lime
1 Green bell pepper, seeds removed, sliced
1 Red bell pepper, seeds removed, sliced
2 Jalapeños, seeds and veins removed, sliced (Note: Leave seeds and veins in to add spiciness)
2 – 3 TBSP Vegetable oil
¼ C Fresh cilantro, well chopped
¼C Arizona Chili Lime Rub (approx)
2 TSP Arizona Chipotle Rub
Cut skirt steak into pieces about 4-6” long. Coat thoroughly with Arizona Chili Lime Rub. Put in pan, cover and refrigerate for 2 to 4 hours. Remove from refrigerator and allow to return to room temperature for about 30 minutes. Grill over medium-high heat for about 3 minutes on each side. Remove meat from grill and slice into strips making sure to cut against the grain. In a heavy cast iron skillet, add vegetable oil and heat to medium hot. Add onions, peppers and Arizona Chipotle Rub then sauté for about 3 minutes. Add sliced meat, cilantro and lime juice. Sauté for about 1 minutes more. Serve immediately in hot skillet with lime wedges and fresh, warmed tortillas.
*Cook times are approximate.