- 1.5-2 pounds skirt steak
- 1 onion, sliced in thin strips
- 2 large bell peppers, any color, sliced
- 8 tortillas - corn or flour
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground chipotle pepper
- 1 tablespoon fresh cilantro
- 1 tablespoon lime zest
- 2 cloves garlic
- Avocado slices
- Queso-fresco (white Mexican cheese)
- 2 limes, sliced
- Sea salt (to taste)
- Pepper (to taste)
- Chopped cilantro
- Pico de gallo
- Tomatoes to grill
- Sour cream
- Chopped jalapeno
- Combine all marinade ingredients in a blender or food processor. Marinate skirt steak for at least 1 hour and up to five hours.
- Using a cast iron skillet, on medium high heat, add your favorite cooking oil to the skillet, when oil gets hot, add the onion and peppers to sauté. You can also grill the steak if you wish. Sear the steak in the pan for a couple of minutes on each side. Be careful not to overcook the meat as it is a thin cut of meat. Tent the meat in foil for five minutes after it is taken off the stove.
- While the meat is resting, grill the tomato, jalapeño, avocado, and limes until they develop nice char marks. This will add a nice smoky flavor to the fajitas. When the vegetables are done cooking, place the tortillas on a grill, hot pan or over your open flame burner for 10 seconds to heat them. Place tortillas onto a plate lined with a slightly damp paper towel and put a lid over the tortillas to keep in moisture and heat.
- Slice the meat against the grain. Sometimes this means cutting the steak into half or thirds in order to get each section to fit the knife length correctly. Serve with sautéed peppers and onions, slice fire roasted tomatoes, avocado slices with lime, fresh cilantro, pico de gallo, crumbled queso fresco, and sour cream.