Fajitas

Name: Fajitas
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 700g Skirt Steak, arrachera; 3 juice from 1 limes of Lime Juice, juiced; 3 cloves of Garlic, finely minced; 2 tbsp Vegetable Oil; 2 tsp Ancho Chili Powder, or mild chili powder; 1 tsp Ground Cumin; 1 tsp Dried Mexican Oregano; 1 1/2 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 1 large White Onion, sliced; 1 Red Bell Pepper, sliced; 1 Green Bell Peppers, sliced; 1 Yellow Bell Pepper, sliced; 1 tbsp Vegetable Oil; 1/2 tsp Salt, fine; 12 small (6")s of Flour Tortilla; 3 Tomatoes, ripe, diced; 1/2 White Onion, finely diced; 1 Jalapeños, finely chopped, seeded to taste; 1/2 cups Cilantro, chopped; 1 juice from 1 lime of Lime Juice; 1/2 tsp Salt, fine; 2 Avocados, ripe; 1 juice from 1 lime of Lime Juice; 2 tbsp Cilantro, chopped; 1/2 Jalapeños, finely chopped, optional; 1/2 tsp Salt, fine; Some Lime Wedges

These sizzling fajitas pair tender, lime-and-spice marinated skirt steak with sweet-charred bell peppers and onions, bright pico de gallo, and a creamy avocado-cilantro sauce. Assemble them in warmed tortillas and finish with a squeeze of lime for a lively, restaurant-style meal you can make at home.

These sizzling fajitas pair tender, lime-and-spice marinated skirt steak with sweet-charred bell peppers and onions, bright pico d... Show more

Traditional Mexican Recipe

Health Grade

B · Healthy

Rating

4.3

Time

1 hr

Price

4,90 €

Calories

940 kcal

easy

high protein

low sugar

kid friendly

Method

Wash produce

Rinse and dry the white onion, red bell pepper, green bell pepper, yellow bell pepper, tomato, jalapeño, cilantro, limes, and avocado. Give the cilantro a really good shake or spin so it isn't wet when you chop it, and pat everything dry so the vegetables slice cleanly and the pan can blister them instead of steam them.

Marinate steak

Pat the skirt steak dry. Mince the garlic, then mix it in a bowl with about 3/4 of one lime's juice, vegetable oil, ancho chili powder, ground cumin, dried Mexican oregano, salt, and black pepper. Rub that mixture all over the steak, cover, and refrigerate for at least 30 minutes.

Prep vegetables

While the steak marinates, slice about a quarter of the onion for the skillet and finely dice about an eighth of the onion for the pico. Slice the red, green, and yellow bell peppers into thin strips. Dice the tomato, finely chop the jalapeño, and chop the cilantro, keeping a little jalapeño and cilantro aside for the guacamole. Juice the remaining lime you need for the pico de gallo and guacamole.

Make pico

Stir together the diced tomato, diced onion, about half of the chopped jalapeño, most of the chopped cilantro, about 1/4 lime's juice, and a pinch of salt in a small bowl. Let it sit while you finish the rest so the tomato releases some juice and everything melds together.

Mash guacamole

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with about 1/4 lime's juice, the remaining cilantro, a little of the remaining jalapeño if you want some heat, and a pinch of salt. Leave it slightly chunky for the best texture, then press plastic wrap directly onto the surface until serving so it stays green.

Heat skillet

Set a large heavy skillet over medium-high heat until it is very hot. Take the steak out of the fridge while the pan heats so it loses a bit of its chill.

Cook peppers

Add the remaining oil to the skillet, then add the sliced onion and all the bell peppers. Sprinkle with the remaining salt and leave them undisturbed for 4 minutes so they can pick up some char, then toss and cook for 3 to 4 minutes more, until the vegetables are tender-crisp and browned around the edges. Transfer them to a plate.

Sear steak

Lay the marinated steak in the hot skillet and press it down so the surface makes full contact with the pan. Sear for 2 to 3 minutes without moving it, flip, and cook for 2 minutes more for medium-rare, or a little longer if you prefer it more done. Move it to a cutting board and let it rest for 5 minutes before slicing.

Warm tortillas

Wipe out any burnt bits if needed, then warm the small flour tortillas in the dry skillet for 20 to 30 seconds per side, just until soft and flexible. Stack them in a clean towel to keep them warm.

Slice and serve

Slice the steak thinly against the grain. Fill each tortilla with some of the peppers and onions, add the steak, and spoon over pico de gallo and guacamole. Serve right away with lime wedges on the side, if you'd like an extra squeeze at the table.