Texas Fajitas

Fajitas take their name from faja, Spanish for belt, nodding to the skirt steak Texas cowboys once claimed. Here the cut soaks in lime and cumin before a blistering cast-iron sear with sweet peppers and onions.

Serves 4 · 60 min prep · 20 min cook

Estimate for one serving

• 640 cal
• 38g protein
• 48g carbs
• 32g fat
• 6g fiber

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Ingredients

• 1 1/2 lb skirt steak
• 1/4 cup fresh lime juice
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp vegetable oil
• 2 medium bell peppers (mixed colors), sliced into strips
• 1 large yellow onion, sliced into strips
• 12 flour tortillas (6-inch)
• 1 cup guacamole
• 1 cup pico de gallo or salsa
• 1/2 cup sour cream
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Trim any thick silver skin from the skirt steak and place it in a shallow dish or resealable bag.
2. 2In a small bowl, whisk the lime juice, minced garlic, cumin, chili powder, oregano, kosher salt, black pepper, and oil until combined.
3. 3Pour the marinade over the steak, turning to coat fully. Refrigerate 1 to 4 hours (do not exceed 4 hours or the lime will toughen the meat).
4. 4Thirty minutes before cooking, pull the steak from the fridge so it loses its chill. Lift it from the marinade, letting excess drip off, and pat the surface lightly dry with paper towels.
5. 5Heat a large cast-iron skillet (or heavy grill pan) over high heat until it is smoking hot, about 3 to 5 minutes. Add the remaining oil and swirl to coat.
6. 6Lay the steak in the pan and sear hard without moving it, 3 to 4 minutes per side for medium-rare (internal temperature about 130–135°F). Work in batches if needed so the meat is not crowded.
7. 7Transfer the steak to a cutting board, tent loosely with foil, and rest 10 minutes so the juices settle.
8. 8While the steak rests, add the pepper and onion strips to the same hot skillet. Cook over medium-high heat, stirring only occasionally, until edges char and the vegetables are tender-crisp, 8 to 10 minutes. Season lightly with salt if needed.
9. 9Slice the rested steak thinly against the grain on a slight bias. Return the slices briefly to the skillet with the peppers and onions just to rewarm and catch the pan juices, 30 to 60 seconds.
10. 10Warm the tortillas in a dry skillet 20 to 30 seconds per side, or wrap the stack in foil and heat in a 300°F oven for 8 to 10 minutes until soft and pliable.
11. 11Arrange steak, peppers, and onions on a hot platter or still-sizzling skillet. Serve at once with warm tortillas, guacamole, pico de gallo, sour cream, and cilantro so everyone can build their own fajitas.