Cilantro Lime Fajitas and Grilled Vegetables

Why eat out when you can cook this amazing meal at home. Saves you money and allows you to be creative!

Steak Fajitas

Serves 4
1 pound beef flank steak
1/2 cup chopped cilantro
4 cloves chopped garlic
2 tablespoons olive oil
2 tablespoon rice vinegar or any white vinegar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
pinch salt and pepper
zest of 1 limes
juice of 2 limes

Place steak in a gallon size bag and set aside. In a food processor, combine all ingredients and process until thin paste forms. Add mixture to bag, tossing meat until coated. Squeeze out air and seal. Refrigerate for atleast 4 hours, turning occasionally. Remove from refrigerator 1/2 an hour prior to cooking. Turn grill on high heat. Cook on each side for 8 minutes. Remove from heat and cover with foil. Let rest for 5 minutes. Slice meat thinly, against the grain. Serve on warm tortilla shells with grilled vegetables and your favorite taco toppings.


Grill Vegetables
Serves 4

1 red pepper, sliced into rings
1 orange pepper, sliced into rings
1 yellow pepper, sliced into rings
1/2 large red onion, sliced into rings
2 tablespoons olive oil
dash salt

Turn grill on meduim-high heat*. Toss vegetables in a bowl with salt and olive oil, until evenly coated.  Place a large sheet of foil or vegetable grill pan on the grill. Place vegetables in a thin layer on the foil or pan. Cook for 10 minutes, stirring frequently.

 *If cooking at the same temperature as the steak, check vegetables more often and cook for less time*