STEAK FAJITAS

By avpeters

Ingredients

• Marinade:
• • 1/2 cup olive oil
• • 4 tablespoons tequila
• • 4 tablespoons fresh lime juice
• • 1 tablespoon lime zest
• • 4 large garlic cloves, smashed
• • 1 jalapeno, chopped
• • 2 tablespoons honey
• • 1 teaspoon ground cumin
• • Salt and freshly ground black pepper
• •
• • 1 (1 1/2 pound) skirt steak, cut in 1/2
• • 2 tablespoons olive oil
• • 1 poblano pepper, sliced
• • 1 red bell pepper, sliced
• • 1 large onion, sliced
• • Salt and freshly ground black pepper
• • 18 flour tortillas
• • Fresh sprigs cleaned cilantro, for garnish
• • Lime wedges, for garnish
• • Sour cream, for garnish
• • Salsa verde, optional garnish

Preparation

Step 1

Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.