From Stop and Shop
1 lb boneless top sirloin
1 can 4 oz chopped green chilies
1/3 cup fresh lime juice, (about 2 limes)
2 cloves garlic, peeled
1/4 tsp salt
1 tbsp oil
1 medium onion, sliced
1-2 cups green or red pepper strips
8 8″ tortillas
As desired: salsa, lettuce, sour cream, grated cheese, guacamole, sliced ripe olives, fresh cilantro
Place steak in a glass dish.
Blend green chilis, lime juice, garlic and salt in a food processor or blender until smooth; pour over steak and cover. Marinate in refrigerator at least 3 hours, but not more than 48 hours.
To cook steak: Broil or grill about 6-8 minutes per side. Cooking time will vary with thickness of steak. Internal temperature should be at least 145°F, for medium rare, 160°F for medium.
Slice steak into thin strips. While steak is cooking, heat oil in a skillet over medium-high heat, add onions and peppers and cook until soft.
To serve: Warm tortilla according to package directions. Serve fajitas with salsa, lettuce, sour cream, grated cheese, guacamole, sliced rip olives, and fresh cilantro as desired.