Steak Fajitas

Serves 4

Ingredients

• 1.5 lbs skirt steak (or flank steak)
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large yellow onion
• 3 garlic cloves
• 3 tbsp fresh lime juice
• 1/4 cup olive oil
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 8 (6-inch) flour tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup (for serving) sour cream

Instructions

1. 1In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, smoked paprika, salt, black pepper, and the 3 minced garlic cloves to make the marinade.
2. 2Place the skirt steak in a zip-top bag or shallow dish and pour half the marinade over it. Reserve the other half for the vegetables. Marinate the steak in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).
3. 3While the steak marinates, slice the 2 bell peppers and large onion into thin strips. Set aside.
4. 4Heat a large cast-iron skillet or grill pan over high heat until very hot (about 5 minutes).
5. 5Remove the steak from the marinade, pat dry, and cook on the hot skillet for 3-4 minutes per side for medium-rare (internal temp 130-135°F). Transfer to a cutting board, tent with foil, and let rest 5-10 minutes.
6. 6In the same hot skillet, add the reserved marinade and the sliced peppers and onions. Cook, stirring frequently, for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
7. 7Warm the flour tortillas in a dry skillet, microwave, or directly over a flame until soft and pliable (about 30 seconds per side).
8. 8Slice the rested steak against the grain into thin strips.
9. 9Assemble the fajitas: divide the steak and pepper-onion mixture among the warm tortillas. Top with chopped cilantro and a dollop of sour cream if desired. Serve immediately with extra lime wedges.
10. 10Enjoy with your favorite sides like guacamole, pico de gallo, or Mexican rice.