Rating: 4.5 stars
19 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

My fajitas are finally perfected, it doesn't get any better than this! Fo' sho'! Serve in tortillas with picante sauce or salsa, sour cream, cilantro, and maybe guacamole.

Recipe Summary

cook:
15 mins
additional:
35 mins
total:
1 hr
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.

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  • Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.

  • Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.

  • Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.

Cook's Notes:

You can use any color bell peppers in place of the red bell peppers, if desired.

You can use flank steak, carne asada, or chicken in place of the skirt steak, if desired.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

112 calories; protein 7.3g; carbohydrates 4.3g; fat 7.2g; cholesterol 17.8mg; sodium 20.2mg. Full Nutrition
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