Steak Fajitas

Marinated skirt steak seared with sweet peppers and onions and rolled up in warm flour tortillas with all the fixings.

Ingredients

• 1 1/2 lbs skirt or flank steak
• 3 tablespoons extra-virgin olive oil

Juice of 2 limes

• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder

Salt and freshly ground black pepper, to taste

• 2 bell peppers (red and green), sliced
• 1 large onion, sliced
• 8 flour tortillas, warmed
• Sour cream, guacamole, salsa, and cilantro, for serving

Directions

1. In a bowl, whisk 2 tablespoons olive oil, the lime juice, garlic, cumin, chili powder, salt, and pepper. Toss with the steak and let marinate 10 minutes.
2. Heat a large cast-iron skillet over high heat. Sear the steak 3 to 4 minutes per side for medium-rare; rest on a board.
3. Add the remaining 1 tablespoon oil to the skillet, then the peppers and onion, and cook until charred and tender, 6 to 7 minutes.
4. Slice the steak thinly against the grain and toss with the peppers and onions.
5. Pile into warm tortillas and serve with sour cream, guacamole, salsa, and cilantro.

Notes

Based on Rachael Ray’s steak fajitas.