Rafe Montfort ~ “Finally, lunch is served and the men love their Beef Steak Fajitas. The flank steak, which has been marinated in lime juice, garlic, and jalapeño peppers, is wrapped up in warm tortillas. Maybe it’s the meat, or maybe it’s because everyone is finally relaxing, but the conversation shifts again. And once Ty starts telling hilarious stories of a fight between Vane and Alex (another one of the men in Kells’s unit) in a Moroccan hotel, we laugh and begin appreciating this time together.
Things turn even funnier when Detective Garza, who’s had three Gold Rushes, tells Jersey jokes. As a born-and-bred New Jersey cop, he’s allowed. But by the time he’s done, our stomachs ache with laughing so much. And I realize, for the first time in eight years, how much I’ve missed this: the camaraderie, the companionship, and the deeper friendships.
Although I’ll never admit it out loud, Calum was right. This lunch was a good idea. Although I walked away from these men many years ago, I never realized until today how much I needed their acceptance . . . and forgiveness. I sit back in my chair, finish my fajita, and say a prayer of thanks that I’m finally home.”
Beef Steak Fajitas
Ingredients
- 1 pound beef steak rump and skirt works well
- 1 fresh orange, juice (4 Tablespoons fresh juice)
- 2 Tablespoons lime juice
- 2 garlic cloves minced
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon onion powder
- 1 teaspoon chipotle powder
- 1/2 teaspoon salt
- Black pepper
FAJITAS
- 2 Tablespoons olive oil
- 2 bell peppers sliced (any color will do)
- 1 large Vidalia onion halved and sliced
- Salt and pepper to taste
FIXINGS
- 12 tortillas
- Avocado peeled, pitted, and chopped.
- homemade guacamole
- Sour cream
- Lime wedges
- Pico de gallo
Instructions
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In a large, resealable Ziplock bag, put in all the marinade ingredients, adding the beef last. Massage the marinade into the beef for 2 minutes. Make sure the bag is sealed well and refrigerate overnight or for 12 hours.
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30 minutes before cooking, remove the beef from the marinade and place in a bowl on the counter. Pat it dry with paper towels and discard the marinade. Drizzle 1 Tablespoon of olive oil over the meat, on both sides, and then cook on the barbecue or in a skillet on high heat. Cook to your own preference.
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When done cooking, place the beef on a plate and cover loosely with foil. If you cooked the beef in a skillet, use that one for the next step. But if you barbecued the beef, grab a skillet and place it on the stove.
Heart 1/2 Tablespoon of olive oil in the skillet until it's hot and then add the onions. Saute and season with salt and pepper. Cook onions until soft and they begin to caramelize. Remove the onions to a serving plate.
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Heat the last 1/2 Tablespoon of olive oil in the skillet and saute the peppers and season with salt and pepper. Cook until lightly charred and remove to a serving plate.
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Slice the meat thinly, against the grain. Serve the meat on warm tortillas with onions, peppers, and your favorite fixings.
