When you are looking for a more filling meal, this one is great for pituitary types because it still focuses on protein. Just be sure to avoid dairy – sorry, but leave out the cheese and sour cream!

Steak Fajitas

-1.5 – 2 lb. skirt steak
-6 large garlic cloves, unpeeled
-2 fresh jalapeno peppers, stemmed
-1/4 cup lime juice, freshly squeezed
-1/4 cup vegetable or olive oil
-3 bell peppers, red, orange and yellow
-2 poblano peppers
-2 medium white onions
-salt & lemon pepper*, to taste
-1 cup guacamole, for topping
-1 bunch cilantro, chopped (for topping)
-1 cup green or red salsa, for topping
-12 yellow corn tortillas

To marinate the steaks: Heat ungreased skillet over medium heat. Add garlic cloves and jalapenos and turn occasionally, until both are softened and covered in black spots (5-10 minutes for the jalapenos; 10-15 minutes for the garlic cloves).Cool garlic and peel. Place peppers, garlic, 1/4 cup lime juice, 2 Tablespoons of oil and 2 teaspoons of salt in a blender container. Blend until smooth. The marinade should be very salty.
Pour marinade over both sides of flank steak and allow to marinate for 2-8 hours.
Heat grill to 400 F. Remove steak from the marinade and pat it dry. Place meat on the grill and cook for 3-5 minutes per side, until medium-rare to medium. Place on a plate and tent with foil.
Brush both side of tortillas with vegetable oil. Place on grill, close lid and leave for about one minute. Open lid, flip tortillas and grill another minute, or until charred but still soft. Wrap tortillas in foil or a cotton kitchen towel to keep them warm.
Stem, seed and slice bell & poblano peppers and onions. Sprinkle liberally with lemon pepper.
Heat a large skillet on high heat. Add 1 tablespoon vegetable oil. Sauté vegetables for several minutes, until charred but still crisp tender. If your skillet isn’t large enough, you may need to sauté vegetables in 2-3 batches. Be careful not to crowd them.
Thinly slice the steak against the grain. (This is an important detail for this tough cut of beef).