Fajitas

Total Time:
8 hr 31 min
Prep:
20 min
Inactive:
8 hr
Cook:
11 min

Yield:
6 servings (12 fajitas)
Level:
Easy

Ingredients
  • Marinade:
  • 1 orange, juiced
  • 2 limes, juiced
  • 3 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded and minced
  • 1 tablespoon fresh cilantro, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 1/4 pounds skirt or flank steak, trimmed of fat
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • Guacamole, recipe follows
  • Salsa Fresca, recipe follows
  • 12 flour tortillas, warm
Directions
  • In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.

  • Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.

  • In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.

  • Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.

  • May also serve with sour cream and shredded cheese.


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Pairs Well With
Lager

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers

    Recipe courtesy of Sunny Anderson