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Categories:
lime juice olive oil garlic cumin pepper cilantro skirt red onion vegetable oil salt black pepper ancho chili powder flour tortillas
Viewed: 23 - Published at: 9 years agoIngredients
- 2 Tablespoons Lime Juice
- 2 Tablespoons Olive Oil
- 2 Tablespoons Minced Garlic, From A Bottle
- 1/2 teaspoons Cumin
- 1/2 whole Jalapeno Pepper
- 1/4 cups Cilantro
- 2 pounds Skirt Steak
- 1/4 Each Red, Green And Orange Pepper
- 1 whole Large Yellow Onion
- 1 Tablespoon Vegetable Oil
- 1/4 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 1 pinch Ancho Chili Powder
- 8 whole Flour Tortillas, To Serve
Method
- For the marinade: In a freezer bag, add lime juice, olive oil, garlic, ground cumin, fresh jalapeno pepper cut in half lengthwise then seeded and finely chopped, and whole fresh cilantro including stems.
- Put the steak in the freezer bag.
- Place in the fridge for at least 4 hours.
- To prepare the fajitas: Cook the skirt steak on an outside grill for 3-4 minutes per side on medium heat (depends on thickness).
- Let the steak rest for 5 minutes.
- While the steak is resting, place the peppers and onions in a skillet with oil on medium heat and cook for 5-6 minutes until just translucent.
- You want to still have firmness.
- I threw in a pinch of salt, pepper and ancho chili powder at the very end before serving.
- Serve fajitas with tortillas and any desired toppings.
- Marinade recipe adapted from Elise Bauer of Simply Recipes.
