Fajitas

For something very non-Thanksgiving related, here is some lovely fajita meat from the flank steak of one of the farm steers!  I really do not eat a lot of meat, so maybe my opinion is not as trustworthy as that of others, but I thought it was excellent - very flavorful and tender.

We marinated the meat overnight in the fridge and then cooked it on a hot cast iron skillet for 3 minutes on each side, then again for another 2 minutes on each side.

This is the marinade recipe I used:
4 garlic cloves, minced
1 tsp. salt
1/4 c. lime juice
1 1/2 tsp. cumin
2 Tbs. olive oil
1/4 tsp. pepper