Steak Fajitas with Sauteed Onions and Peppers |
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Prep Time: 27 Minutes Cook Time: 25 Minutes |
Ready In: 52 Minutes Servings: 10 |
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Skirt steak is the traditional cut used to make beef fajitas. Aside from being full of flavor, it's a relatively inexpensive cut of meat, perfect for large gatherings. Marinating the steak overnight only improves its flavor and tenderness. Ingredients:
1/2 cup olive oil |
12 garlic cloves, minced |
1/4 cup lime juice |
4 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3 pounds skirt steak or flank steak |
3 tablespoons olive oil |
1 large red bell pepper, cut lengthwise into 1/2 |
1 large yellow bell pepper, cut lengthwise into 1/2 |
1 large orange bell pepper, cut lengthwise into 1/2 |
2 large onions, sliced and separated into rings |
1 1/2 teaspoons dried oregano |
4 garlic cloves, minced |
1/4 cup minced fresh cilantro |
10 (10-inch) flour tortillas |
Directions:
1. Combine first 6 ingredients in a shallow dish. Add steak, turning to coat with marinade. Cover and chill 8 hours.
2. Heat 3 tablespoon oil in a large cast-iron skillet over medium-high heat. Add bell peppers, onions, and oregano. Cook 12 minutes or until tender, stirring often. Add remaining minced garlic, and cook 2 minutes, stirring often. Stir in cilantro. Keep warm.
3. Warm tortillas according to package directions.
4. Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Cut steak diagonally across the grain into thin strips. Serve with tortillas, onions and peppers, and desired toppings.
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