Steak Fajitas

1. 1
   prep · ~15 min

   Marinate the steak.

   1.In a bowl, whisk together lime juice, olive oil, minced garlic, cumin powder, smoked paprika, chili powder, salt, and black pepper.

   2.Place skirt steak in a shallow dish and pour marinade over both sides.

   3.Cover and rest at room temperature for 15 minutes while prepping vegetables.

   TIPDon't marinate longer than 30 minutes — the lime juice will start breaking down the meat too much.
2. 2
   prep · ~5 min

   Slice the bell peppers and onion into strips.

   Cut bell peppers into ½-inch strips and slice the onion into similar-sized strips. Keep them ready before heating the pan.

3. 3
   grill · ~7 min

   Sear the steak.

   1.Heat a cast iron skillet over high heat until smoking hot.

   2.Remove steak from marinade, letting excess drip off.

   3.Place steak in the skillet and sear for 3-4 minutes on the first side without moving it.

   4.Flip and cook for another 2-3 minutes for medium-rare (internal temp 130-135°F).

   5.Transfer steak to a cutting board and rest for 5 minutes.

   TIPDon't crowd the pan. If your steak doesn't fit in one layer, sear it in batches.
4. 4
   saute · ~5 min

   Cook the peppers and onions.

   1.In the same skillet, add oil and heat over medium-high heat.

   2.Add bell peppers and onions with a pinch of salt.

   3.Cook until charred at the edges but still crisp-tender, about 4-5 minutes.

   4.Stir occasionally to prevent sticking.
5. 5
   prep · ~2 min

   Slice the steak against the grain.

   After resting, cut the steak into thin strips, slicing across the grain for maximum tenderness.

   TIPAlways slice against the grain — look for the long muscle fibers and cut perpendicular to them.
6. 6
   assemble · ~1 min

   Combine and serve.

   1.Return sliced steak to the skillet with the peppers and onions.

   2.Toss everything together for 30 seconds over high heat.

   3.Serve immediately on a sizzling platter with warm tortillas, chopped cilantro, and lime wedges.

Cuisines we love