Description
My fajitas are finally perfected, it doesn’t get any better than this! Fo’ sho’! Serve in tortillas with picante sauce or salsa, sour cream, cilantro, and maybe guacamole.
Ingredients
- ¼ cup lime juice
- ¼ cup chopped fresh cilantro
- ½ jalapeno pepper, seeded and minced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 ½ pounds beef skirt steak, cut across the grain into 1/2-inch strips
- 1 yellow onion, cut into 1/2-inch strips
- 3 red bell peppers, cut into 1/2-inch strips
- 2 teaspoons vegetable oil, divided, or as needed
Instructions
- Whisk lime juice
- cilantro
- jalapeno pepper
- olive oil
- garlic
- and cumin together in a large glass or ceramic bowl. Add skirt steak
- onion
- and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap
- and marinate in the refrigerator
- 30 minutes to 2 hours.
- Remove steak
- onion
- and peppers from marinade and shake off excess. Discard remaining marinade.
- Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center
- about 3 minutes per side. Transfer meat to a plate
- tent with aluminum foil
- and let rest for 5 minutes.
- Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite
- 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 12