Sizzling skirt steak with peppers and onions, served with warm tortillas.
SHOPPING: Outside skirt is best; inside skirt works. Get it about 1/2 inch thick. Fajitas originated in Texas Rio Grande Valley in the 1930s-40s with Mexican ranch workers.
Ingredients
Scale
Measurement units
- 1 ½ lb Skirt steak
- ¼ cup Lime juice
- 3 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 3 whole Bell peppers (mixed colors), sliced
- 1 whole Onion, sliced
- ¼ cup Fresh cilantro
- 4 whole Lime wedges
Ingredients
Scale
Measurement units
- 1 ½ lb Skirt steak
- ¼ cup Lime juice
- 3 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 3 whole Bell peppers (mixed colors), sliced
- 1 whole Onion, sliced
- ¼ cup Fresh cilantro
- 4 whole Lime wedges
Instructions
Marinate the meat
Mix lime juice, 2 tbsp oil, garlic, cumin, chili powder, and salt. Marinate steak 1-2 hours.
Ingredients
- steak (1 ½ lb)
- lime (¼ cup)
- oil (2 tbsp)
- garlic (4 cloves)
- cumin (1 tsp)
- chili (1 tsp)
- salt (1 tsp)
Sauté the vegetables
Cook peppers and onion in remaining oil over high heat (400-450°F surface) until charred but still crisp, 6-8 minutes. Set aside.
Equipment
- cast iron or grill
Ingredients
- peppers (3 whole)
- onion (1 whole)
- oil (1 tbsp)
On the grill
Grill steak over high heat (400-450°F surface) 3-4 minutes per side for medium-rare. Rest 5 minutes. Slice thin against the grain.
Equipment
- cast iron or grill
Serve the sizzling
Combine sliced steak and vegetables on hot cast iron or sizzling platter. Garnish with cilantro and lime wedges. Serve with warm tortillas.
Ingredients
- cilantro (¼ cup)
- limes (4 wedges)
Before you cook
Cook notes
- • SHOPPING: Outside skirt is best; inside skirt works. Get it about 1/2 inch thick.
- • Fajitas originated in Texas Rio Grande Valley in the 1930s-40s with Mexican ranch workers.
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