Entrée: Mexico – Fajitas de Carne Asada (Grilled Steak Fajitas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

1 1 / 2–2 lb (680–900 g) skirt steak
8 oz / 225 g cremini mushrooms, sliced
2 bell peppers (mixed colors), sliced
1 large onion, thinly sliced
3 cloves garlic, minced
2 tbsp (30 ml) vegetable oil
1 tsp ground cumin
1 tsp chili powder
Juice of 1 lime
Salt to taste
Freshly ground black pepper to taste
Flour or corn tortillas, warmed
Fresh cilantro, chopped (optional)

Instructions

1. Pat skirt steak dry, season with salt, pepper, cumin and chili powder; drizzle with lime juice and let sit 15–30 minutes.
2. Heat 1 tbsp oil in a large skillet or cast‑iron pan over high heat; sear steak 2–3 minutes per side for medium‑rare, transfer to a cutting board to rest.
3. Add remaining oil to the same pan; sauté mushrooms until browned, about 4 minutes, then add peppers, onion and garlic and cook until softened.
4. Slice skirt steak thinly against the grain.
5. Return sliced steak to the pan to rewarm briefly with the vegetables, adjust seasoning.
6. Serve on warm tortillas with chopped cilantro and lime wedges.

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