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Iron
fajita skillets have a wooden trivet for serving and will keep
meat warm. Cook meat on the grill or inside on a rainy day.
Cumin is native to Egypt and the Mediterranean. Cumin’s sharp
and slightly bitter flavor adds appeal to many dishes.
Fajita Marinade
1
teaspoon meat tenderizer
2
tablespoons fresh lemon juice
1
tablespoon chili powder
2
teaspoons ground cumin seeds
1/2
teaspoon ground cinnamon
1
teaspoon dried oregano
1/2
teaspoon ground coriander seeds
1/2
teaspoon garlic salt
1
tablespoon olive oil
1 pound skirt or flank steak
Fillings
1
medium yellow onion, sliced
1
green bell pepper, sliced
1 red
bell pepper, sliced
4 French hoagie rolls
Mayonnaise
Spicy
Salsa
Shredded
pepper jack cheese
1. In a glass bowl,
stir the meat tenderizer, lemon juice, chili powder,
cumin,
cinnamon, oregano, coriander, garlic salt and oil. Place
steak in the marinade. Turn and
marinate for 24 hours in the
refrigerator.
2. Grill the steak
outdoors or broil it in the oven, then cut into
slices. Fry or grill onion and peppers
in a frying or grill pan.
3. Cut hoagie rolls
in half. Butter and grill or broil for a few
seconds.
Layer meat, onions, peppers, mayonnaise, salsa, and
pepper
jack cheese. Top with other toasted bun half.
Makes 4 sandwiches
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