Fajitas

Ingredients

• 1.5 pounds skirt steak – trimmed of silver skin if needed
• 2 pieces limes – juiced
• 3 cloves garlic cloves – finely minced
• 1.5 tsp ground cumin
• 2 tsp chili powder
• 1 tsp dried oregano – crumbled
• 1.25 tsp kosher salt
• 1 tsp black pepper – freshly ground
• 3 tbsp vegetable oil
• 1 pieces yellow onion – thinly sliced
• 2 pieces bell peppers – thinly sliced
• 1 tbsp vegetable oil
• 0.5 tsp kosher salt
• 12 pieces flour tortillas
• salsa – for serving
• cilantro leaves – for serving
• 1 pieces lime – cut into wedges (for serving)

Instructions

1. In a large bowl, whisk the lime juice, minced garlic, cumin, chili powder, oregano, 3 tbsp vegetable oil, 1.25 tsp kosher salt, and black pepper.
2. Add the skirt steak and turn to coat well. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
3. Thinly slice the onion and bell peppers and set aside.
4. Heat a large cast-iron skillet over high heat until very hot, 3–5 minutes. Add 1 tbsp vegetable oil and swirl to coat.
5. Remove the steak from the marinade, letting excess drip off. Sear until well browned, 3–5 minutes per side, to medium-rare (internal 125–130°F). Transfer to a cutting board and rest 5–10 minutes.
6. In the same skillet, add the sliced onion and bell peppers with 0.5 tsp kosher salt. Cook over high heat, stirring occasionally, until tender-crisp and charred in spots, 5–7 minutes. Scrape up any browned bits.
7. Slice the rested steak across the grain into 0.5-inch strips. Return the steak to the skillet with the vegetables and toss over heat for 30–60 seconds to warm through. Taste and adjust seasoning.
8. Warm the flour tortillas: wrap in foil and heat in a 350°F oven for 5–10 minutes, or char in a dry skillet over medium-high heat, 30–45 seconds per side, until pliable.
9. Serve the steak and peppers hot with warm tortillas, salsa, cilantro leaves, and lime wedges.