- 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
- 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.
- Remove steak from marinade and shake off excess; discard remaining marinade.
- 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.
- Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
- 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.
- 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.
- 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.
03/25/2018
recipepes.com
Sizzlin' Fajitas, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
