Zesty marinade. Flame-kissed steak. Sizzling peppers. Wrap it all up and let the fajita fiesta begin.
Photo by Karen Hermann
Serves 4
Marinade for steak
1 orange, juiced
1 lime, juiced
2 garlic cloves, minced
¼ cup chopped fresh cilantro
½ cup olive oil, divided
1 teaspoon cumin
1 jalapeño, seeded and minced
1 skirt steak, 1½–2 pounds
Kosher salt
Fresh ground black pepper
For serving
1 onion, sliced
1 green bell pepper, sliced
2 red bell peppers, sliced
1 tablespoon olive oil
Lime wedges
6-inch tortillas
Guacamole
Salsa
Pico de gallo
Sour cream
Sliced avocado
In a small bowl, combine orange juice, lime juice, garlic, cilantro, olive oil, cumin and jalapeño. Dry off the steak with a paper towel. Season with salt and pepper. Put steak along with marinade in a zip-top bag and refrigerate up to 4 hours, turning occasionally. Preheat grill to medium-high and brush with oil. (This can also be done on the indoor stove with a grill pan.) Toss onions and peppers in oil and sauté, turning occasionally, until slightly charred. Remove from heat to a bowl or platter, cover with foil and keep warm.
Remove steak from marinade, pat dry, and discard marinade. Grill steak for 3–4 minutes for medium rare. Transfer to a cutting board and tent with foil, allowing meat to rest before cutting. Warm the tortillas in a hot cast-iron skillet until warm on each side, then wrap them in a clean kitchen towel to keep warm. Thinly slice steak against the grain and place on a large platter. Surround with peppers, onions and lime wedges. Serve alongside tortillas, guacamole, salsa, pico de gallo, sour cream and avocado.
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