We seriously LOVE this meal. It is so delicious, I think we’ve made it at least three times since we moved here (and I pretty much never repeat meals). I got the recipe from Tyler Florence, who has some seriously fabulous recipes. I feel like I might need to invest in one of his cookbooks… Anyhow, I think the two things that really put this dish over the top are the marinade and the homemade guacamole.

Oh man. I ate so much.

(recipes from the food network)

Mojo (marinade):

• 1 orange, juiced
• 2 limes, juiced
• 4 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipolte chiles, in adobo sauce (they come in a small can)
• 3 tablespoon roughly chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt

-Put all the ingredients for the marinade into a blender and blend until smooth.

Fajitas:

• 2 pounds skirt steak
• 1 large thinly sliced onion
• 1 red bell pepper and 1 yellow bell pepper, both thinly sliced

-Cut steak into thick slabs. Place into a large ziploc bag with the mojo. Place bag in the refrigerator and allow meat to marinate for 2-4 hours.

-Heat a lightly greased grill pan over high heat. Add the steaks to the pan when it’s hot.

-Cook for about 5 minutes on each side.

-Remove to a cutting board to let the meat rest.

-Toss the onions and bell peppers with a little olive oil, lime juice, salt, and pepper and add them to the pan you cooked the steak in (still on high heat).

-Grill the vegetables for about 10 minutes, until they are brown and tender.

-Slice the steak diagonally against the grain.

-Serve with warm tortillas, grilled peppers and onions, homemade guacamole, and other desired toppings.

Fresh Guacamole

• 3 ripe Hass avocados
• 1-2 limes, juiced
• 1/4 small onion, chopped
• 1 small garlic clove, minced
• 1/4 c. fresh cilantro leaves, roughly chopped
• Kosher salt and freshly ground black pepper
• Drizzle olive oil

-Remove the avocados from their peels with a spoon.

-Mash the avocado with a fork, leaving large chunks.

-Add the rest of the ingredients and fold together to combine.

-Refrigerate for an hour before serving (cover it with saran wrap directly on the surface of the guac to keep it from turning brown).

We seriously enjoyed the spread. And we ate way too much. Perfect evening.

(Eeehhh yeah, a blurry picture happens every once in a while. Oh well.)

I have to go do all my homework for tomorrow and try to do more summer job searching… I hope your evening is more fun that mine! 🙂 Thanks for reading!