- 1 lime
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 jalapeño pepper, seeded, ribs removed, finely chopped (optional)
- 1/4 cup chopped fresh cilantro, including stems
- 1 pound flank steak, skirt steak, or carne asada
- 1 tablespoon olive oil
- 1 large yellow onion, peeled and sliced pole to pole (not against the grain)
- 2 to 3 bell peppers of various colors, sliced lengthwise into strips
- Warm flour or corn tortillas
- Sour cream
- Shredded cheese
- Shredded lettuce
Marinate the steak. Mix all marinade ingredients together. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Sear the steak on both sides, Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute.
Add the steak, frying on each side for 3-4 minutes, or to desired doneness.
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 for 4-5 min. Cook the vegetables while the meat rests. Add a little more oil to the pan if necessary, then add the onions and bell peppers.
Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
Slice the meat. 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.
Serve the fajitas with shredded cheese, salsa, shredded iceberg lettuce or spinach, sour cream, guacamole & warm corn or flour tortillas. (for warming tortillas – put in microwave over a paper towel for 20 seconds on high heat.)