Name: Neely's Steak Fajitas
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H35M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 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; 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.

On Tonight

Neely's Steak Fajitas

Categories: