MunchieZ

Description

For a seriously satisfying dinner at home, look no further than this foolproof steak fajita recipe.

Prep time + Ingredients

This meal yeilds up to 8 servings with 30 minutes of prep time

• 2 tablespoons Worcestershire sauce
• 1½ teaspoons ground cumin
• 1½ teaspoons chili powder
• ½ teaspoon dried oregano or marjoram
• 1 teaspoon lime zest plus 3 Tbsp. fresh lime juice
• 3 garlic cloves, minced
• ¼ cup plus 2 Tbsp. olive oil, divided
• 1½ teaspoons table salt, divided
• 1½ pounds skirt steak or flank steak
• 1 red bell pepper, cut into 1/4-in. strips
• 1 yellow bell pepper, cut into 1/4-in. strips
• 1 green bell pepper, cut into 1/4-in. strips
• 1 large sweet onion, sliced
• 1 jalapeño, sliced (optional)
• ⅓ cup chopped fresh cilantro
• Corn or Flour Tortillas
• Pico de Gallo
• Sour Cream

Steps

1. Combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon of the salt in a large ziplock plastic bag, and mix well. Reserve 2 tablespoons of marinade in a small bowl. Add steak to bag and seal tightly. Marinate in the refrigerator at least 4 hours or overnight, turning and massaging marinade into meat occasionally.
2. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Add bell peppers, onions, and, if desired, jalapeño; cook, stirring often, until slightly softened and caramelized, about 5 minutes. Sprinkle with remaining 1/2 teaspoon salt. Add reserved marinade, and cook, stirring to scrape any loose brown bits from the bottom. Transfer bell pepper mixture to a platter, and cover with aluminum foil to keep warm. Wipe any extra juice from bottom of skillet, and return to medium-high.
3. Remove steak from marinade, allowing any excess marinade to drip off; discard marinade. Heat remaining 1 tablespoon oil in skillet over medium-high. Add steak; cook to desired degree of doneness, or 4 minutes per side for medium-rare. Transfer to a cutting board, and let stand, tented with aluminum foil for 5 minutes.
4. Slice steak, across the grain in 1/2-inch slices, and place on platter with vegetables; sprinkle with cilantro. Serve with tortillas, pico de gallo, and sour cream.