This flavorful fajita recipe is sure to become a family favorite. To get that wonderful sizzle at home, serve on pre-heated individual cast iron fajita skillets.
3 tablespoons olive oil, divided
2 pounds skirt steak
2 medium yellow onions, sliced lengthwise (not into rings)
2 green peppers, sliced lengthwise
2 red peppers, sliced lengthwise
8 – 10 flour tortillas
1 tablespoon fresh lime zest
2 tablespoons extra virgin olive oil
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon onion powder
¼ cup fresh cilantro
½ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon pepper
Combine all marinade ingredients in blender and process until smooth. Pour marinade into shallow glass dish and add meat. Turn meat to make sure it is coated on both sides.
Marinate at room temperature for 1 hour or overnight in the refrigerator. Turn meat occasionally while marinating.
Add 1½ tablespoons olive oil to cast iron skillet and heat over medium-high heat for a couple minutes. While pan is heating, remove meat from marinade and drain off excess moisture.
Place steak in hot skillet and cook for 2 or 3 minutes per side or until it reaches the desired level of doneness. Remove steak from skillet and let rest under an aluminum foil tent for 5 to 10 minutes.
While the steak is resting, add the remaining olive oil to the pan, and return heat to medium-high. Add sliced onion and peppers to the pan. Do not stir vegetables until they begin to brown, then stir and allow to brown on remaining sides. Do not overcook – the goal is to get a nice brown sear without burning.
For soft tortillas, place them in a tortilla warmer or wraps in aluminum foil and place in warm oven.
Slice steak into thin slices and serve with warm tortillas, the cooked vegetables and your choice of toppings. They are delicious with sour cream, shredded cheese, lettuce, salsa or guacamole.