Ingredients
Scale
Fajitas
- One pound skirt steak
- Three bell peppers, red, yellow, and green
- One yellow onion, large and sliced from pole to pole
- One tablespoon vegetable oil
- Salt
Marinade
- Juice of one lime
- Quarter cup fresh cilantro, chopped with stems present
- Two tablespoons olive oil, extra-virgin
- Two garlic cloves, minced
- Half teaspoon ground cumin
- Half jalapeños pepper, seeds, and ribs removed, chopped
Instructions
- Blend the marinade ingredients and coat all over the steak. Then, leave to sit for one hour or more. Afterward, wipe the meat of the leftover marinade, and sprinkle with salt.
- Place a cast-iron pan over high heat for two minutes. Then, add the olive oil and cook it for a minute. Gently place the steak and cook both sides for three minutes till it reaches medium-rare. Then remove it and tent it for five minutes.
- Saute the onions and bell peppers in a bit more oil undisturbed for a minute. Then, stir at every minute and a half till the vegetables cook for six minutes.
- Cut the cooked skirt steak in thin slices at an angle and serve with the vegetables and other side dishes.
Also, watch this video for more recipe ideas.