Skirt Steak Fajitas
serves 6
Fajitas are a perfect example of the power of advertising. When you're sitting in a restaurant and someone walks by with a sizzling skillet of fajitas, you have to have one, too. The aroma of the garlic-and-lime-juice-marinated steak mingling with onions and peppers is irresistible.
Read more about this recipe in Carla Snyder and Meredith Deeds' Take-Out Menu Cookbook.
2 pounds skirt steak (or flank steak)
2 poblano chiles
1 large red bell pepper
1 large yellow bell pepper
1 large red onion
5 tablespoons vegetable oil
1/3 cup fresh lime juice
1/4 cup chopped cilantro
3 garlic cloves, minced
1 canned chipotle chile, in adobo
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 (6 inch) corn or flour tortillas, for serving
Salsa, for serving
Guacamole, for serving
Sour cream, for serving
prep: 1 hour
total: 2 hours
blender
zip-top bag
heavy, large skillet
tongs
1. Trim the steaks of fat and cut crosswise into 3 large pieces.
2. Stem, seed, and cut the poblano chiles and bell peppers to 1/4-inch wide strips. Cut the onion into 1/4-inch wedges.
3. In a blender, combine 2 tablespoons of the oil, the lime juice, cilantro, garlic, chipotle, cumin, salt, and pepper to taste and blend until smooth. Pour into a large zip-top bag, add the meat, and shake to coat. Refrigerate for at least 1 hour or overnight.
4. Heat 1 tablespoon of the oil in a heavy, large skillet over medium-high heat. Add the meat to the skillet, making sure not to crowd the pan. You may have to cook in 2 batches. Cook about 4 minutes per side for beef (or until desired doneness). Transfer the meat to a cutting board and let it rest while you continue with the peppers and onions.
5. Add the remaining 2 tablespoons of oil to the skillet, and heat over medium-high heat. Add the onion and saute for 3 minutes. Add the chiles and bell peppers and saute until they are tender-crisp, about 4 minutes. Season with salt and pepper to taste. Transfer the vegetables to a large serving platter.
6. Cut the meat into 1/4-inch wide strips and combine with the vegetables on ther serving platter. Serve with warm tortillas, salsa, guacamole and sour cream.
