Fajitas are a classic dish in Tex-Mex cuisine, having originated in the Rio Grande Valley. They consist of sliced, grilled meat and vegetables wrapped in a warm flour tortilla and topped with salsa, sour cream, shredded cheese, lettuce and guacamole. Fajitas are traditionally made with inexpensive skirt steak that is marinated then grilled. For a healthier meal, include more vegetables and less meat in your fajitas, or substitute poultry or seafood for less fat and cholesterol per serving.
Prepare a marinade from oil, vinegar or lime juice, and seasonings, such as garlic, minced cilantro, chopped jalapenos, salt, pepper and ground cumin in a large bowl or glass baking dish. Whisk the marinade thoroughly and add the steak to the bowl.
Turn the meat over several times to coat it completely and cover the bowl with plastic wrap. Allow the meat to sit for one hour at room temperature or up to 24 hours in the refrigerator.
Heat a grill pan, cast iron pan or griddle on the stove's highest setting. Coat the pan with a small amount of oil, then add the steak.
Cook the steak for about three minutes on each side for medium-rare meat. Use tongs to remove the steak to a cutting board. Tent the meat loosely with aluminum foil and let it rest for five minutes.
Slice the meat thinly on an angle, against the grain.