Yeast-Free Recipe for Beef Fajitas
You will need:
- 4 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1 1/2 tsp ground cumin
- 2 Tbs. olive oil
- 1 1/2 lb. skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
- 1 Tbs. vegetable oil
- 2 assorted colored bell peppers, sliced thin
- 1 large red onion, sliced thin
- 2 garlic cloves, minced
In a large bowl whisk together the garlic paste, lemon juice, cumin, and olive oil.
Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight.
Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals, or in a hot well-seasoned ridged grill pan 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. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.)
Transfer the steak to a cutting board and let it stand for 10 minutes.
While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, onion, and garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened.
Slice the steak thinly, across the grain, on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak.
Preparation time: 30 minutes
Cooking time: 20 minutes
Ready in: 110 minutes
Since wheat can cause problems for some people with yeast sensitivities, I avoid using flour tortillas. Instead, I prefer to pile the beef, onions and peppers on a bed of shredded lettuce with a large dollop of homemade guacamole on top. Yummy!