Just in time for Cinco de Mayo. As a Texan girl, I love Mexican food and we have an over-abundance of restaurants in our area, though not many are truly authentic. Unfortunately, it's next to impossible to find one that doesn't cook in some sort of crap oil such as canola, soy or corn and I'm going out of my way to avoid such oils these days. I hate to come off as a "snobby food elitist," but I'm not willing to eat something I know is going to harm my gut and make me feel terrible. I decided if I wanted it done right that I would just do it myself. Oh man, did I do it right!
2 lbs. flank steak, grass-fed if possible
a small dab of animal fat, olive or coconut oil
juice of 2 limes
1/4 cup cilantro, finely chopped
2 cloves garlic, minced
1 jalapeno, minced
3 Tbs. oil, olive or coconut
1/2 tsp. cayenne pepper
1/4 tsp. dried orange peel
salt and pepper to taste
1 16oz bag frozen broccoli and carrot mix
1 16oz bag frozen bell pepper onion mix (fajita mix)
Guacamole for garnish
1. Mix all marinade ingredients together.
2. Put meat in a large ziplock bag and pour marinade over it, shake the bag so that the whole steak is drowned in the sauce. Place in fridge for 12-24 hours.
3. Heat a large cast iron skillet on medium heat, place dab of oil in it and allow it to melt.
4. Remove meat from bag and place in hot skillet. Cook about 5-8 minutes on each side depending on desired level of done-ness. DO NOT drain juices from skillet.
4. Place cooked meat on a butchers block, cut into fajita strips.
5. Place bags of veggies in skillet and toss until they are coated in marinade and juices from meat. Continue to cook until veggies a tender.
6. In a large serving bowl mix meat and veggies together and top with guac. Serve.