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Steak Fajitas

Cuisine
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 30 mins Rest Time: 1,440 mins Total Time: 24 hrs 50 mins
Best Season Suitable throughout the year
Ingredients
    Fajita Ingredients
  • 1.5 lb skirt steak (thinly sliced across the grain)
  • 1 green bell pepper (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 sweet onion (thinly sliced)
  • 2 tbsp vegetable oil (divided)
  • 10 flour tortillas
    • Smoky Lime Marinate (recipe follows)
  • 1/2 cup fresh cilantro leaves (packed)
  • 1/2 cup orange juice
  • 1/3 cup lime juice
  • 1/4 cup vegetable oil
  • 2 chipotle peppers in adobo
  • 1 tbsp garlic (minced)
  • 1 tbsp balsamic vinegar
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp ground coriander
    • Toppings
  • 8 oz shredded cheese
  • 4 oz Pico de Gallo
  • 4 oz sour cream
  • 4 oz prepared guacamole (article calls for Wholly Guacamole)
Instructions
  1. 24 hours prior to the meal , combine all "Smoky Lime Marinade" ingredients, in a blender, and process until smooth.
  2. Place steak in resealable plastic bag, add half of marinade, seal bag and refrigerate for at least 12 hours or up to 24 hours.
  3. In a separate resealable plastic bag, combine bell peppers and onion, add half of marinade, seal bag and refrigerate for at least 12 hours or up to 24 hours.
  4. Remove steak from bag, discarding marinade. In a large skillet, heat 1 T oil over medium-high heat. Add steak and cook for 2-3 minutes per side or to desired degree of doneness. Remove from pan and keep warm.
  5. Remove vegetables from bag, discarding marinade. In a large skillet, heat remaining 1 T oil in pan. Add vegetables and cook for 8-10 minutes per side or until tender.
  6. Serve steak and vegetables in flour tortillas with desired toppings.
Read it online: https://www.darkdan.com/en_GB/recipe/steak-fajitas/