2 lb. flank or skirt steak (can use chicken)
green, red or yellow bell peppers, julienned and white or yellow onions, sliced
are also great in this marinade, then cooked on the grill. Use a special cooking tray on the grill that will not allow the veggies to fall through the grates.
½ cup vegetable oil
1/3 cup fresh lime juice
2 pkgs. Hidden Valley Ranch buttermilk recipe
1 tsp. cumin
½ tsp. black pepper
Pierce meat with a fork all over. Combine all ingredients and pour over meat. Cover and refrigerate overnight. Grill (preferably) or broil using boiled marinade to baste. Slice diagonally against the grain. Serves about 6.
*Other ingredients to remember for fajitas: flour tortillas, hot sauce, guacamole, cheese, sour cream, and chips and salsa from a great Mexican restaurant. If the restaurant makes their own flour tortillas, the quality will be much better than store bought tortillas. The flavor of these fajitas rivals any restaurant!
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