Steak Fajitas

My first experience with fajitas was in 1996 shortly after moving from Missouri to Texas. I’m sure Missouri restaurants served fajitas, but we never went out to eat. So it wasn't until we moved that I encountered what is now one of my favorite foods.

It’s a pretty simple steak fajita recipe and it comes together quickly. So it is perfect for a week night.

This recipe can also be used for chicken. I would only marinade for 2 hours max though - the lime juice will break down the meat too much.

Ingredients

• 2-ish pounds of skirt or flank steak

• 1 bunch of cilantro chopped fine

• 5 cloves of garlic - minced

• 1 tbsp of ground cumin

• 2 tsp chili powder

• 2 tsp paprika

• 1 tbsp of brown sugar

• Zest of one lime

• Juice of 2 limes

• 1/2 cup extra virgin olive oil

• 4 tbsp of soy sauce

• 1 jalapeño - sliced into thin strips

• 1 green bell pepper - sliced into strips

• 1 poblano pepper - sliced into strips

• 1 yellow onion - sliced into half rings

• Kosher salt and black pepper to taste

• Flour Tortillas

• Guacamole

• Pico de Gallo

Method

1. In a mixing bowl, add the cilantro, garlic, cumin, chili powder, paprika, brown sugar, lime zest, lime juice, olive oil, kosher salt, black pepper and soy sauce

2. Whisk until everything is fully combined

3. Place the steak in a gallon sized Ziploc bag

4. Pour in the marinade

5. Seal the bag and remove excess air

6. Mix the marinade and meat together and then store in the refrigerator for 2-4 hours

7. After 2-4 hours, heat your grill

8. While the grill is heating, prep your peppers and onion

9. When the grill is super hot, cook the steak

10. I recommend cooking the steak to at least medium but not well done (135 degrees)

11. When the steak is done, let it rest for at least 10-15 minutes before slicing

12. While the steak is resting heat a cast iron skillet to med-high

13. Add 1 tbsp of extra virgin olive oil to the skillet

14. Add the peppers and onion and cook until al dente - you want them soft but with a bite to them

15. When the peppers and onion are done, slice the steak agains the grain

16. Assemble your fajitas in four tortillas and top with guacamole and Pico de Gallo - or whatever you want really, it's your life after all