sizzlin' fajitas

Ingredients

• Servings: 4
• marinade:
• 4 cloves garlic
• 1 tablespoon kosher salt
• 3 tablespoons lime juice
• 3 tablespoons olive oil
• 3 tablespoons minced fresh cilantro, or more to taste
• 1 teaspoon chili powder
• 1/2 teaspoon white sugar
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds beef skirt steak, cut across the grain into 1/4-inch strips
• 6 whole wheat tortillas, or as needed
• 1 tablespoon canola oil, divided
• 1 large onion, cut into slices
• 1 red bell pepper, cut into strips
• 1 clove garlic, minced
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 40 mins


• grind garlic with kosher salt with a mortar and pestle until a paste forms. whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator, 2 hours to overnight.
• remove steak from marinade and shake off excess; discard remaining marinade.
• preheat oven to 300 degrees f (150 degrees c). wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
• bake in the preheated oven until warmed through, about 10 minutes. keep warm.
• heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. transfer onion and pepper to a plate.
• heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. transfer cooked steak to the plate with onion and pepper.
• heat remaining canola oil in the same skillet. cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. add minced garlic and salt; cook and stir until fragrant and heated through. remove from heat. divide steak mixture between warm tortillas.