Fajitas

Today I felt like fajitas because they're quick cooking and they can marinade while I'm at work. Then when I get home I just have to grill them.

I really wanted to use chipotles in adobo sauce (found in a can) but I couldn't find any at the store. If you do find some, chop them roughly and add them to the marinade but cut down on the chili powder and red chili flake so the meat doesn't get too spicy unless you like that.

Ingredients:
2 lbs skirt steak
20 flour tortillas (any size you like)
1 can pinto beans (any beans you like)
2 onions, sliced thin
2 bell peppers sliced thin
1 avocado, for topping
sour cream, for topping
cheese, for topping
salsa, for topping

Marinade for Skirt Steak:
4 cloves of garlic, roughly chopped
1 tsp red chili flakes
1 tbs. worchestire sauce
1 tbs. hot sauce
1 tsp. red wine or rice vinegar
spices to sprinkle directly on the meat (use as many as you have and put a light sprinkle of each):
paprika
chili powder
salt
pepper
onion powder
garlic powder
thyme
oregano
cumin

Directions:

1. combine all the ingredients for the marinade into a plastic bag and rub spices onto meat. Place meat into bag of marinade and seal tightly. Squish everything together with your hands and then allow to marinade in the fridge for up to 10 hours. I suggest putting the plastic bag inside a container so it doesn't spill or leak all over your fridge.

2. Remove meat from fridge and preheat a grill

3. Slice the onion and pepper thinly and place into a pan with a drizzle of olive oil over medium high heat. Season with a little salt and pepper. Allow to cook until veggies get soft. Set aside when finished.

4. Pour can of pinto beans into a sauce pan and season with a little salt and pepper. Heat through over low heat. Set aside

5. Place meat onto the grill and allow to cook on one side for 3 minutes. Turn once and continue cooking 3 minutes on the other side. Remove to a plate and cover loosely with foil. Allow to rest 4 minutes.

6. Slice avocado and set out any other sides and toppings you'd like with your fajitas. Heat tortillas (I suggest flour) about 20 seconds per side over high heat. I just use the open flame and keep turning the tortilla with tongs. Place into a clean dishtowel so they stay warm.

7. Slice meat thinly perpendicular to the grain. This cuts the meat fibers shorter so it feels more tender in your mouth. Toss with any juices on the plate and serve.

8. Put the meat and any topping you'd like together onto a single tortilla and enjoy!