Steak Fajitas

By charlotteh371

Yields: 8-10 servings

Ingredients

• 2 pounds skirt steak
• 1/2 cup fresh lime juice
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic salt
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 2 orange bell peppers, sliced
• 1 large yellow onion, sliced
• 20 fajita-size soft flour tortillas
• Garnish: guacamole, sour cream, shredded cheese, salsa
• In a large glass or nonreactive dish, place skirt steak. In a small bowl, whisk together lime juice, 1/4 cup olive oil, cilantro, cumin, and smoked paprika. Pour over skirt steak, turning to coat. Let stand at room temperature for 1 hour.*

Preparation

Step 1

Makes 8 to 10 servings

In a large glass or nonreactive dish, place skirt steak. In a small bowl, whisk together lime juice, ¼ cup olive oil, cilantro, cumin, and smoked paprika. Pour over skirt steak, turning to coat. Let stand at room temperature for 1 hour.*

Preheat grill to high heat.

In a large cast-iron skillet or nonstick sauté pan, heat remaining 1 tablespoon olive oil over medium-high heat. Cook peppers and onion, adding more olive oil if necessary, stirring frequently until vegetables are pan-seared or charred, about 5 minutes. Add 2 tablespoons water, and cover pan with lid. (Steam will make peppers and onions tender.)

Warm tortillas according to package directions. Slice steak diagonally across the grain into very thin slices. Serve tortillas with steak, peppers, and onion. Garnish with guacamole, sour cream, cheese, and salsa, if desired.

Steak may be pan-seared in a large cast-iron skillet or a nonstick sauté pan. Heat 1 tablespoon olive oil over medium-high heat. Season steak with garlic salt, and cook for 3 to 5 minutes on each side, in batches if necessary, or to desired degree of doneness.