Time
0 min
Serving
12 persons
Calories
112
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
- lime juice: 0.25 cup
- fresh cilantro: 0.25 cup (chopped)
- jalapeño pepper: 0.5 piece (minced)
- olive oil: 2 Tbsp
- garlic: 2 clove (minced)
- ground cumin: 1 tsp
- ½ pounds beef skirt steak, cut across the grain into 1/2-inch strips: 1 piece
- yellow onion: 1 piece (cut into 1/2 inch strips)
- red bell peppers: 3 piece (cut into 1/2 inch strips)
- vegetable oil: 2 tsp (divided, or as needed)
Metric Conversion
Stages of cooking
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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.
