Summer Fajita Recipe

Fajita Marinade
1/4 cup tomato juice (Bloody Mary Mix or V-8 Spicy works well)
1/4  cup tequilla
1/4 cup chopped cilantro stems (I save the leaves for garnish)
2 Tablespoons minced onion or 2 teaspoons granulated onion
1 teaspoon cumin
1 teaspoon kosher salt
1+ pound skirt steak, round steak, or sirloin tip (you can cut a roast if you have one)

I usually plan on 1/3 to 1/2 of a pound per person. Depending on your dinner number depends on how much steak to use.

Mix all ingredients in a zip lock bag. Add steak and allow to marinate for 4 hours up to 24 hours. Remove meat from marinade. Discard marinade. Grill meat to medium rare.

Per pound of meat use…
1 large onion
1 jar roasted red peppers or 2 garden fresh peppers of choice
1 medium zucchini
2-3 large tomatoes
1 teaspoon cumin
1/2 teaspoon chili powder (or to taste)

Slice all vegetables. In a large pan add 2 tablespoons olive oil and 2 tablespoons butter. Over medium heat add onion and saute until golden brown, add peppers and zucchini and saute until tender. Add spices and adjust seasoning. Slice meat and add it along with tomatoes. Heat until tomatoes are heated through. Serve fajitas with tortillas, cheese, and cilantro