Beef Fajitas

• 4 garlic cloves, finely minced
• 1/4 c fresh lime juice
• 1 tsp ground cumin
• 2 tblsp olive oil
• 1 tsp salt
• 2 lbs skirt steak, trimmed and cut into large pieces to fit on a grill, or broiler pan
• 2 tblsp vegetable oil
• 3 assorted colored bell peppers, sliced thin
• 1 large red onion, halved and sliced thin
• 2 garlic cloves, finely minced
• 1 dozen flour tortillas, warmed

Directions:

In a large zip-lock style plastic bag, combine garlic, lime juice, cumin, oil and salt. Add steak to the marinade, seal bag, removing as much air as possible, and turn to coat well. Marinate for at least 1 hour at room temperature, or overnight in the refrigerator, turning occasionally

Remove steak from marinade and drain well. Grill steak on a well-oiled rack set about 5 inches over glowing coals for 3 to 4 mins on each side, or until it is just springy to the touch, for medium-rare meat. (Or steak may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat for about 3 to 4 mins on each side for medium-rare meat.) Transfer steak to a cutting board and let it stand for 10 mins.

While the steak is standing, in a large skillet heat oil over medium-high heat until hot, add bell peppers, onion and garlic; sauté the mixture, stirring, for 5 mins, or until bell peppers are softened.

Slice steak thin across the grain on the diagonal and arrange slices on a platter with vegetable mixture. Drizzle any steak juices over entire mixture.

Serve with warmed tortillas, guacamole and salsa.

Serves 6.