Seared Beef Fajitas
8,7 / 10
ready in 1 hr 33 min.
- For Marinade
- 2 tablespoons fresh Lime juice
- 2 tablespoons good-quality olive oil
- 2 cloves garlic (peeled and minced)
- ½ teaspoon ground Cumin
- 1 fresh Jalapeño (pepper)
- ¼ cup chopped, fresh cilantro
- For Fajitas
- 16 ounces Flank Steak (or skirt steak)
- 8 Flour tortillas
- 1 tablespoon vegetable oil (plus more if needed)
- 1 large onion (peeled and sliced)
- 1 green Bell pepper (stemmed; seeded and sliced lengthwise into strips)
- 1 red Bell pepper (stemmed; seeded and sliced lengthwise into strips)
- 1 yellow Bell pepper (stemmed; seeded and sliced lengthwise into strips)
- salt (to taste)
- 1 handful fresh cilantro
Combine all marinade ingredients. Place the marinade in a large resealable plastic storage bag. Add the steak, reseal the bag and turn to coat the steak. Marinade at room temperature for 1 hour, or longer in the refrigerator, turning the bag ocassionally. Prior to cooking the meat, remove most of the marinade and sprinkle the steak with salt.
Wrap tortillas tightly in foil. Heat in a 350ºF / 180ºC oven for about 10 minutes or until heated through.
Heat a large cast iron pan or skillet over high heat for 1 to 2 minutes. Add the oil to the pan and heat for 1 minute. Add the steak, browning on each side for 3 to 4 minutes, or to desired doneness. Remove from pan, tent loosely with foil, for 5 minutes.
While the steak is resting, saute the vegetables. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Sear for 1 minute before stirring, then stir every 90 seconds or so until tender crisp, about 5 to 6 minutes.
Slice the meat against the grain into thin slices. Divide sliced steak and pepper mixture among tortillas. Garnish with fresh cilantro. Roll up tortillas and serve immediately.