Fajitas recipe for Labor Day

Labor Day is the unofficial end of summer, and the recent cooler temperatures have actually made it feel that fall has arrived. Most people mark this holiday with a last outdoor grilling session, but before deciding to hold an outdoor cookout this Labor Day, check the weather forecast with the Houston Weather Examiner for local reports.

If you cannot get outside this weekend, there will still be plenty of opportunities to use your grill this year. Unlike other parts of the country, here in Houston, the end of summer does not herald the end of outdoor cooking. It is possible that you could be deep frying your Thanksgiving turkey outside and still be wearing shorts.

Should rain threaten that your cookout will be moved to a cook-in due to rain, check out these indoor BBQ recipes.

If you plan on grilling outside, be sure to follow proper safety guidelines for barbecuing.

With that out of the way, on to the grill!

You do not have to prepare the typical hamburgers and hot dogs on the grill. Make steaks for an upscale twist, or you could make fajitas.

Beef fajitas

• 2 lb. Flank or skirt steak (or chicken breast)

• ¼ c. fresh squeezed lime juice

• ½ c. oil

• 1 tbsp. Ground cumin

• 2 tsp. ground chili powder

• 1 Habanero pepper, seeded and diced (substitute a jalapeno pepper for those with weak palates)

• 2 tsp. granulated garlic

• 2 tsp. granulated onion (onion powder)

• ½ c. fresh cilantro (optional)

• 1 large yellow onion, sliced

• 2 large bell peppers, seeded and sliced

• 2 tbsp. oil

• 1 whole lime, cut in half

• Flour tortillas for serving (corn tortillas can be substituted)

• Guacamole and salsa for

1. The night before cooking, place the steak (or chicken) into a gallon sized zip top bag. Combine the lime, ½ c. oil, cumin, chili powder, Habanero pepper, garlic, granulated onion, and cilantro (if desired) in a bowl, and pour the mixture over the steak in the bag. Seal the bag, place the bag in a bowl and refrigerate overnight.

2. Remove the meat from the marinade and discard the remaining marinade. Do not reuse this.

3. Toss the sliced vegetables with 2 tbsp. oil. Place the vegetables into a pan placed on top of the grill over medium high heat for 5 minutes or until crisp, tender. These can also be made on the stove top inside.

4. Place the steak on the grill over direct heat and cook for 3 to 5 minutes per side until cooked through. Use a meat thermometer to ensure that the meat is thoroughly cooked. This is especially important if preparing chicken fajitas.

5. Let the meat rest for 10 minutes before slicing it thinly at a diagonal.

6. Serve the sliced fajita meat with the cooked bell peppers and onions.

7. To eat fajitas: place a few strips of meat and vegetables inside a tortilla and top it with guacamole and salsa and a squeeze of fresh lime juice. Roll or wrap up and eat. Repeat as desired.

No matter what is prepared for your Labor Day lunch, but sure to serve some ice cream for dessert.