Tomorrow we are having Beef Fajitas for dinner. I'm going to use this marinade recipe below. I plan to cook the steak whole and then when it's grilled I will thinly slice it. I'll also be sautéing up some onions and peppers to go with it. On the side we'll be having fries.
Beef Fajita Marinade
1-2 lbs flank steak or skirt steak
juice of 1 lime
1 tsp dried oregano
2 large cloves garlic, crushed
1 tablespoon minced fresh cilantro
2 teaspoons chili powder (or any cajun or blackening seasoning you have on hand)
1 tsp cumin
2 tsp kosher salt
1 tsp fresh black pepper
Combine all ingredients and mix well in a 1-gallon plastic zip-top bag with the steak. Refrigerate for 1 to 3 hours -- up to 24 hours. Cook on a hot grill, but be careful about overcooking. You want it to be pink in the middle so it is tender.