Fajitas

Fajitas were on our menu for this week, and thankfully I decided to browse the recipe the night before-it requires a 24 hour marinade!  I whipped that up, and had very little prep the next day.  (We are usually in the kitchen at night preparing our bacon/sausage or breakfast for the next day anyway!  The kids our out-of-control, might die from starvation, when they wake up-so breakfast must be quick!)  This recipe was from our Make It Paleo cookbook (and is also on their website).  I love watching my 2 year olds devour their dinner just so they can get more guacamole!  (Please note: I put about 1/2 the amt. of pepper recommended for the marinade and it was quite spicy!  I also just sprinkled the seasoning on the veggies and it was fine.  If I had added anymore, I'm pretty sure the kids wouldn't have been able to eat it.  They were already saying it was "Picy!"

Steak Ingredients:

• 1 pound skirt steak
• 2 tablespoons olive oil
• The juice of 1.5 limes
• 4 cloves of garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon chipotle pepper
• 1 teaspoon cumin

Steak Process:

1. Rinse skirt steak under cool water and pat dry with a paper towel.
2. Carefully remove any remaining silver skin from the steak.
3. Place steak in a gallon ziplock bag, and set aside.
4. In a small mixing bowl, whisk together olive oil, lime juice, salt, pepper, chipotle, cumin, and garlic.
5. Pour marinade over steak, seal bag, and toss to evenly coat the entire skirt steak.
6. Place in the refrigerator and allow to marinate for up to 24 hours.
7. Preheat grill to 500, 10 minutes prior to cooking.
8. Remove steak from the fridge and bring up to room temperature.
9. Grill steak 3-4 minutes a side.
10. Allow to rest for 5 minutes.
11. Cut steak in thin strips, against the grain for serving.

Fajita Vegetable Ingredients:

• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 vidalia onion, thinly sliced
• 2 cups sliced baby bella mushrooms
• 1 tablespoon olive oil
• 1 teaspoon each, salt, pepper, chipotle pepper, and cumin

Fajita Vegetable Process:

1. Heat olive oil on medium heat in a cast iron skillet.
2. Add vegetables and seasonings, and saute until onions are translucent, and peppers have softened. Remove from heat and set aside.
3. Turn oven onto broil at 500, and raise oven rack to the top level.
4. Place vegetables in cast iron skillet under the broiler for 3-5 minutes.