Beef Fajitas

Name: Beef Fajitas
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 900 g beef skirt steak; 60 ml fresh lime juice; 4 garlic cloves, finely minced; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon dried Mexican oregano; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil; 1 large yellow onion, sliced; 1 red bell pepper, seeded and sliced; 1 green bell pepper, seeded and sliced; 12 small flour tortillas; 30 g fresh cilantro, chopped; 1 lime lime wedges; 120 g salsa; 120 g guacamole; 120 g sour cream

Sizzling strips of marinated skirt steak are grilled over high heat, then served with charred onions and bell peppers in warm flour tortillas. A classic Texas Tex-Mex favorite, finished with fresh…

Ingredients

900 g beef skirt steak
60 ml fresh lime juice
4 garlic cloves, finely minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried Mexican oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large yellow onion, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
12 small flour tortillas
30 g fresh cilantro, chopped
1 lime lime wedges
120 g salsa
120 g guacamole
120 g sour cream

Instructions

Pat the skirt steak dry. In a large nonreactive bowl, whisk together the lime juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, black pepper, and 2 tablespoons of the olive oil.
Add the steak and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 8 hours. Remove the steak from the refrigerator 20 minutes before cooking.
Prepare a grill or large cast-iron griddle for very high heat. Toss the onion and bell peppers with the remaining 1 tablespoon olive oil.
Grill the steak for 3 to 5 minutes per side, depending on thickness, until well charred and cooked to medium-rare or your preferred doneness. Transfer to a board and rest for 5 to 10 minutes.
While the steak rests, grill the onion and peppers for 4 to 6 minutes, turning occasionally, until lightly charred and tender-crisp.
Warm the flour tortillas on the grill for 20 to 30 seconds per side, keeping them wrapped in a clean towel so they remain soft.
Slice the steak thinly across the grain. Arrange the steak, grilled vegetables, cilantro, lime wedges, salsa, guacamole, and sour cream for serving.
Let everyone fill the warm tortillas with steak and vegetables, then finish with lime juice and the desired toppings.

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