Categories: Tex-Mex Recipes

Ingredients

• 1/2 cup fresh lemon juice
• 1 tsp. salt
• 1 tsp. dried Mexican oregano
• 1 tsp. fresh minced garlic
• 1 tsp. freshly ground pepper
• 6 Tbsp. vegetable oil, divided
• 1 (2 ob.) flank steak, diagonally cut into 1/4-inch slices
• 12 (6-inch) fajita-size corn tortillas, warmed
• 1/2 cup chopped white onion
• 1/2 cup chopped fresh cilantro
• Serrano-Cilantro Salsa
• Lime wedges

Directions

1. Whisk together first 5 ingredients and 4 Tbsp. oil; drizzle lemon juice mixture over steak in a large shallow dish or zip-top plastic freezer bag. Cover or seal, and chill 1 to 12 hours. Remove steak from marinade, discarding marinade. Pat steak dry.
2. Heat remaining 2 Tbsp. oil in a 12-inch-cast iron skillet over medium-high heat. Add steak, and cook, stirring occasionally, 5 to 8 minutes or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Chop steak.
3. Spoon steak into warm tortillas; top with chopped onion and cilantro. Serve with Serrano-Cilantro Salsa and lime wedges

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