Name: Fajitas
Prep time: 140 min
Cook time: 20 min
Total time: 160 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 700 g skirt steak; 2 piece limes, juiced; 3 clove garlic, crushed; 45 ml oil; 1 tsp ground cumin; 1 tsp ancho chile powder; 2 piece bell peppers, sliced; 1 piece white onion, sliced; 8 piece flour tortillas; salt (to taste); black pepper (to taste)

Method

Make the marinade

Whisk together the lime juice, garlic, oil, cumin, chile powder and salt.

Marinate the steak

Marinate the skirt steak in the mixture in the fridge.

Skirt steak's loose grain soaks up marinade fast — much longer than a few hours and the lime starts to turn it mushy.

120 min

Heat the pan

Get a grill or cast-iron pan very hot.

Sear the steak

Sear the steak for a few minutes per side until medium-rare.

7 min

Rest the steak

Rest the steak briefly before slicing.

Slicing too soon lets the juices run out onto the board instead of staying in the meat.

5 min

Char the vegetables

Char the peppers and onion in the same hot pan until blistered.

7 min

Slice the steak

Slice the rested steak thinly against the grain.

Warm the tortillas

Warm the flour tortillas on the hot pan.

1 min

Serve

Serve the sliced steak and charred peppers sizzling, with the warm tortillas alongside.

Fajitas

Ingredients

Method

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