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Sizzlin’ Fajitas

Sizzlin’ Fajitas

INGREDIENTS

Marinade:

  • 4 cloves garlic
  • 1 tablespoon kosher salt
  • 3 tablespoons lime juice
  • 3 tablespoons olive oil
  • 3 tablespoons minced fresh cilantro, or more to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds beef skirt steak, cut across the grain into 1/4-inch strips
  • 6 whole wheat tortillas, or as needed
  • 1 tablespoon canola oil, divided
  • 1 large onion, cut into slices
  • 1 red bell pepper, cut into strips
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

DIRECTIONS

1.- Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.

2.- Remove steak from marinade and shake off excess; discard remaining marinade.

3.- Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.

4.- Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.

5.- Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.

6.- Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.

7.- Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Source: allrecipes

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