Sizzling Steak Fajitas
shared by Jennifer
Details:
-
PT4H20M
- Prep Time: 4 Hours 20 Minutes PT15M
- Cook Time: 15 Minutes PT4H35M
- Total Time: 4 Hours 35 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
In a large bowl, whisk together olive oil, lime juice, oregano, cumin, and chili powder. Toss steak in mixture and cover bowl with plastic wrap. Refrigerat
Ingredients:
- 1/4 c. extra-virgin olive oil, plus more for cooking
- Juice of 1 lime
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 lb. skirt steak
- Kosher salt
- Freshly ground black pepper
- 1 bell pepper, thinly sliced
- 1 large onion, sliced into half moons
Directions:
- In a large bowl, whisk together olive oil, lime juice, oregano, cumin, and chili powder. Toss steak in mixture and cover bowl with plastic wrap. Refrigerate for 20 minutes and up to 4 hours.
- Preheat grill to medium-high. Place a fajita pan (or cast-iron skillet) directly on hot grill and drizzle a thin layer of olive oil to coat.
- Add onion and bell pepper and season with salt and pepper. Cook, stirring occasionally, until veggies are soft, about 5 minutes. Remove from heat.
- Meanwhile, shake off excess marinade from steak and season both sides with salt and pepper. Place on grill and cook to your liking, about 4 minutes per side for medium-rare.
- Let rest 10 minutes before slicing (against the grain!) into strips. Add sliced steak to skillet with veggies.
- Garnish steak and veggies with cilantro and serve immediately with tortillas, sour cream, cilantro, and pico de Gallo.