Fajitas with Peppers and Red Onions
- 4 garlic cloves, or to taste
- 1/4 teaspoon salt
- 3 tablespoons fresh lime juice
- 5 tablespoons vegetable oil
- 1/2 tablespoon toasted and ground cumin seed
- 1 to 2 fresh jalapeno peppers, minced, or to taste
- Freshly ground pepper, to taste
- 2 1/2 pounds skirt steak
- 2 large red, yellow, and green bell peppers, cut into strips
- 1 large red onion, halved lengthwise and cut into strips
- 1/8 cup minced fresh cilantro leaves
- 16 warm flour tortillas, store bought
- Tomato salsa and chunky guacamole, as accompaniments
With a mortar and pestle mash 3 of the garlic cloves and the salt to a paste. In a glass baking dish combine the paste, lime juice, 3 tablespoons of the oil, cumin seed, jalapenos, and pepper. Add the steak and let marinate at room temperature, turning twice, for 2 hours. The steak can be marinated and kept refrigerated, covered, overnight.
In a large skillet cook the bell peppers and onions with salt and pepper to taste in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until tender. Add the remaining garlic clove, minced, and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the coriander. Toss to combine and keep warm on a platter.
Drain the steak and pat dry. Cook on a preheated grill pan for 3 to 4 minutes on each side for medium-rare meat. Transfer it to a cutting board and let it stand for 3 minutes. Cut diagonally into pieces and transfer with any accumulated juices to the platter. Wrap the steak and vegetable mixture in the tortillas and serve with salsa and guacamole.