Fajitas in Texan-Mexican style with ribeye, citrus fruits, jalapeños, paprika, onion and garlic.
Squeeze out the orange and lime. Slice the garlic.
Dab the ribeyes dry with kitchen paper and put them in a dish where they just fit.
Mix the orange and lime juice with the Worcester sauce, garlic and oil and pour over the meat.
Leave to marinate outside the refrigerator for 2 hours.
Cut the onions into rings. Remove the seeds from the peppers and cut the flesh into rings.
Remove the meat from the marinade, pat dry and sprinkle with salt and pepper.
Heat the grill pan. Gril the ribeyes 3-4 min. Halfway. Remove the meat from the pan and leave to rest for 5 minutes under a lid or aluminum foil.
Meanwhile, grill the onion and paprika for 4 minutes in the grill pan. Change regularly. Add the jalapeños the last minute.
Heat the tortillas in a frying pan. Cut the meat into thin strips.
Serve the tortillas with the meat, vegetables and sour cream. Bon appétit! .
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