Neely's Steak Fajitas

Total Time:
4 hr 35 min
Prep:
15 min
Inactive:
4 hr
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Marinade:
  • 1/2 cup olive oil
  • 4 tablespoons tequila
  • 4 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • 4 large garlic cloves, smashed
  • 1 jalapeno, chopped
  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1 (1 1/2 pound) skirt steak, cut in 1/2
  • 2 tablespoons olive oil
  • 1 poblano pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • Salt and freshly ground black pepper
  • 18 flour tortillas
  • Fresh sprigs cleaned cilantro, for garnish
  • Lime wedges, for garnish
  • Sour cream, for garnish
  • Salsa verde, optional garnish
Directions

Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.

Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.

Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.

Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.

Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.


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