Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours, 10 minutes
- 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
- 1/4 cup fresh lime juice
- 1-1/2 teaspoons ground cumin
- 2 Tablespoons olive oil
- 2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan (see Notes)
- 3 assorted colored bell peppers, sliced thin
- 1 large red onion or sweet onion, sliced thin
- 1/4 cup fresh cilantro sprigs
- 12 (7- to 8-inch) flour tortillas, warmed
- Guacamole, tomato salsa, and sour cream as sides
Preheat the gas or charcoal grill to high heat.
While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade with the vegetables.
Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.
Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.
To eat Mexican fajitas, diners traditionally place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.
Notes: Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you do not have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat. An overhead exhaust fan is mandatory for indoor stove-top grilling.
Yield: 12 fajitas, serving 6
Fajitas Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.