60 minutes
Savory and zesty steak fajitas marinated in lime and spices, served with sautéed peppers and onions.
Ground Cumin, toasted
tablespoons
Chile Powder, chipotle or ancho
teaspoons
teaspoons
Skirt Steak
0 lb
Lime Zest, from 1 lime
teaspoons
cups
tablespoons
Garlic, minced
cloves
Onion, red or yellow, halved and sliced
each
Bell Pepper, red, orange, yellow, green, seeded and sliced 1/4 inch thick
each
Jalapeño Chiles, minced
each
cups
Flour Tortillas, large
each
teaspoons
Romaine Heart, cut crosswise into 1-inch wide pieces
each
Salsa Fresca
to taste
Queso Fresco, for sprinkling
to taste
1. Prepare Spice Rub and Marinate Steak
Mix 2 teaspoons of ground cumin, chile powder, and 1 teaspoon salt. Score the steak with crosshatched incisions. Rub the spice mixture over the steak. Place in a resealable bag. Combine lime zest and juice, 1/4 cup olive oil, Worcestershire sauce, and half of the minced garlic. Reserve 2 tablespoons of this marinade. Pour the rest over the steak in the bag. Refrigerate 4-24 hours, massaging occasionally.
2. Cook Vegetables
In a skillet, heat 2 tablespoons olive oil. Sauté onions until soft (4-5 minutes). Add peppers and chile; cook until they soften (3 minutes). Reduce heat; add remaining garlic, cumin, and season. Cook until caramelized (5-8 minutes). Deglaze with reserved marinade; add half the cilantro.
3. Warm Tortillas
Encase tortillas in foil; warm in a low oven or microwave.
4. Cook Steak
Remove steak from marinade; pat dry. In a skillet or on a grill, cook steak 3-4 minutes each side for medium-rare. Rest for 10 minutes; slice across the grain.
5. Serve
Place lettuce on a platter, add steak, drizzle with juices, and top with cilantro. Serve with vegetables, warm tortillas, salsa, and queso fresco.
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