Fajitas

These are great made with steak or chicken.

1/2 c. oil
1 yellow onion, thinly sliced
2-6 cloves garlic, chopped
1 jalapeno, minced
1 TB fresh oregano
1 tsp. cumin
1 TB chile powder
1/2-1 bunch fresh cilantro, chopped
1 1/2 tsp. salt
1 skirt steak or flank steak, 2-3 lbs., trimmed of fat and silver skin (substitute 2-3 lbs. boneless, skinless chicken breasts if desired).

In a ziplock bag mix together the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro and salt. Add the meat. Let marinade in the refrigerator for 2 hours or up to overnight. Let sit at room temperature for 30 minutes before grilling.

Remove steak from the marinade and pat dry. Directly over high heat grill the steak on each side until you have reached desired doneness. Let meat rest (sit) for 10-15 minutes and then thinly slice.

Serve with tortillas, grilled onions and red peppers, guacamole, salsa, cheese, sour cream, etc.

Submitted by: Kamdyn