Carne Asada Fajitas

Fajita Preparation:

• 1

  Lay the flank steak in a large baking dish and season generously with the Lawry’s, pepper, and chili powder; then pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for a 4 to 10 hours or overnight, so the flavors can sink into the meat. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

• 2

  Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

• 3

  To make the fajitas, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, fajita mix, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo Marinade Preparation:

• 1

  In a food processor, mince the garlic, jalapeno, onion, cilantro, lime juice, orange juice, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the vinegar and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

• 2

  Yield: approximately 1 1/4 cups

Fajita Mix Preparation:

• 1

  Heat the oil in a pan over medium heat. Add the onions and bell pepper and let saute until the onions are soft and mild, about 6-8 minutes. Add the cilantro and stir for another minute. Season with salt and pepper and serve with fajitas.

• 2

  Yield: 2 cups

Pico de Gallo Preparation:

• 1

  In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

• 2

  Yield: 2 cups.