Tex Mex Fajitas
Ingredients:
- 1 3/4 pounds skirt steak
- 2 tablespoons fajita seasoning
- 2 cloves garlic, chopped
- 3 limes, juice of 2, 1 cut into wedges
- 1 yellow onion, thinly sliced
- 1 large green bell pepper, cored, seeded, thinly sliced
- 1 large red bell pepper, cored, seeded, thinly sliced
- 1/2 cup roughly chopped cilantro
- 3 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 8 flour tortillas
- Garnishes: pico de gallo, sour cream, guacamole, hot sauce
Method:
1. Mix the meat with the fajita seasoning, garlic and 1/2 the lime juice in a large bowl or re-sealable plastic bag and allow the meat to marinade for 1 hour in the refrigerator. Remove from the refrigerator 30 minutes prior to cooking.2. Preheat a grill pan or oval fajita pan to high heat.
3. Toss the onion, peppers, 1/4 cup of the cilantro, 2 tablespoons of oil and 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl.
4. Heat the grill or fajita pan and sear the meat until it begins to char on the outside but the meat remains medium rare on the inside, turning once, about 3-4 minutes per side. Remove the steak and let rest while you cook the onions and peppers.
5. To the same pan, heat the remaining oil and add the peppers and onion mixture. Cook until the onions begin to caramelize and the peppers begin to brown, about 8 minutes. Sprinkle the peppers and onions with 1/2 teaspoon salt and pepper.
6. When ready to serve, slice the steak about across the grain (starting at the short side) into 1/4 inch strips. Mix the steak with the onions and bell peppers in a large bowl with the remaining lime juice and cilantro making sure to add any of the juices left on the cutting board after slicing the steak.
7. Warm tortillas according to package directions and serve the fajitas family style with pico de gallo, sour cream, guacamole, hot sauce and lime wedges if desired.
Serves: 4
Active Time: 40 minutes
Total Time: 2 hours