Name: Sizzlin' Fajitas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Garlic - 4 cloves; Kosher salt - 1 tablespoon; Lime juice - 3 tablespoons; Olive oil - 3 tablespoons; Minced fresh cilantro, or more to taste - 3 tablespoons; Chili powder - 1 teaspoon; White sugar - ½ teaspoon; Paprika - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Beef skirt steak, cut across the grain into 1/4-inch strips - 1 ½ pounds; Whole wheat tortillas, or as needed - 6; Canola oil, divided - 1 tablespoon; Onion, cut into slices - 1 large; Red bell pepper, cut into strips - 1; Garlic, minced - 1 clove; Salt - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sizzlin' Fajitas

1. Garlic - 4 cloves

2. Kosher salt - 1 tablespoon

3. Lime juice - 3 tablespoons

4. Olive oil - 3 tablespoons

5. Minced fresh cilantro, or more to taste - 3 tablespoons

6. Chili powder - 1 teaspoon

7. White sugar - ½ teaspoon

8. Paprika - ½ teaspoon

9. Cayenne pepper - ¼ teaspoon

10. Beef skirt steak, cut across the grain into 1/4-inch strips - 1 ½ pounds

11. Whole wheat tortillas, or as needed - 6

12. Canola oil, divided - 1 tablespoon

13. Onion, cut into slices - 1 large

14. Red bell pepper, cut into strips - 1

15. Garlic, minced - 1 clove

16. Salt - ¼ teaspoon

How to cook deliciously - Sizzlin' Fajitas

1. Stage

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.

2. Stage

Remove steak from marinade and shake off excess; discard remaining marinade.

3. Stage

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.

4. Stage

Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.

5. Stage

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.

6. Stage

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.

7. Stage

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.