Entree: United States – Texas – Beef Fajitas

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 1.5 lb (680 g) skirt or flank steak, trimmed
- 3 tbsp (45 ml) lime juice (about 1–2 limes)
- 3 tbsp (45 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 2 tsp (8 g) ground cumin
- 2 tsp (8 g) chili powder
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced into rings
- 8 flour tortillas (8-inch)
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- Lime wedges for serving (optional)

Instructions

1. Whisk 3 tbsp (45 ml) lime juice, 2 tbsp (30 ml) oil, 3 minced garlic cloves, 2 tsp (8 g) cumin, 2 tsp (8 g) chili powder, 1 tsp (6 g) salt and 1/2 tsp (2 g) pepper. Place 1.5 lb (680 g) steak in a shallow dish or zip-top bag and marinate at least 30 minutes, up to 4 hours in refrigerator.
2. Heat a large skillet or grill over high heat. Remove steak from marinade and pat dry; brush with remaining 1 tbsp (15 ml) oil.
3. Sear steak 3–5 minutes per side for medium-rare (adjust to preferred doneness). Transfer to a cutting board and let rest 5–10 minutes.
4. While steak rests, in the same hot skillet add sliced peppers and onion; cook 6–8 minutes until charred-tender, stirring occasionally. Season vegetables lightly with salt and pepper.
5. Slice steak thinly against the grain and toss with vegetables in the skillet to combine and reheat for 1–2 minutes.
6. Warm 8 flour tortillas and serve steak and peppers family-style with chopped cilantro and lime wedges.