You can make fajitas with steak or chicken, or even make it plain vegetarian. Here’s a quick and easy recipe for steak fajitas.
Juice of 1 lime (about 2 tablespoons)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 jalapeño pepper, seeded, ribs removed, finely chopped
1/4 cup chopped fresh cilantro, including stems
For the fajitas
1 pound flank steak, skirt steak, or carne asada
Kosher salt
1 tablespoon vegetable oil
1 large yellow onion, peeled and sliced lengthwise
2 to 3 bell peppers of various colors, sliced lengthwise into strips
For serving
Warm flour tortillas
Guacamole
Salsa
Sour cream
Shredded cheese
Shredded lettuce
Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5 to 6 minutes total. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.
