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Tex-Mex · Main
Steak Fajitas
Skirt steak spends time in a lime, garlic, cilantro and jalapeño marinade, gets seared hot and sliced thin, then is piled into warm flour tortillas with soft peppers and onions.
- YieldServes 4 (8 fajitas)
- Hands-on35 min
- Total1 h 34 min
- Difficulty
Ingredients
Steak
- 680 gskirt steak, hanger or flat iron steak also work
- 90 mllime juice
- 2 tbspextra virgin olive oil
- 3 clovesgarlic, large, minced
- 2 tbspfresh cilantro, minced
- 1 tspjalapeño pepper, fresh, minced
- ½ tspground cumin
- to tasteblack pepper, freshly ground
- to tastesalt
- 1 tbspextra virgin olive oil, for the pan
Vegetables
- 3 tbspextra virgin olive oil
- 2yellow onions, medium, sliced
- 2bell peppers, medium, yellow or red, seeded and sliced
To serve
- 8flour tortillas, large
- 1avocado, peeled, pitted and mashed with a squeeze of lime juiceoptional
- 2tomatoes, large, choppedoptional
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