In Texas there isn't anyone who doesn't love fajitas. This is a good standby for a Monday meal because it is reasonably quick to put together.
Martha's Beef Fajitas call for flank steak, which is a fairly cheap cut of meat. I usually buy a tenderized flank steak. The butcher runs it through a machine that "scores" the meat on both sides, and it really does make a difference in the texture of the meat. If I can't find a tenderized flank steak, I buy a regular one and tenderize it myself with a sharp knife. I usually only let the meat sit in the marinade for about 15 minutes because, well, it's Monday and I'm in a hurry to get dinner on the table. Then instead of cooking it in a pan/oven as the recipe says, I throw it on the grill (or rather have my husband throw it on the grill) for even quicker cooking time. Plus it just wouldn't be fajitas if it didn't have that grilled flavor!
While the beef is grilling, cook up the onions and peppers. Then just add the fixins... homemade salsa and guacamole (mash up a large avocado, add a few spoonfuls of salsa, a squeeze of lime, and season to taste with salt), shredded cheese, and sour cream.
Have a quick Monday meal? Link to it in the comments!
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