Ingredients
Steak Fajita Marinade:
2 lbs Skirt steak, sliced
1 teaspoon Cumin
1 teaspoon Paprika
2 teaspoon Chili power
1 cup Cilantro, chopped
1 fresh Lime juice
1/4 cup Olive oil
1/2 teaspoon sea salt
1 teaspoon ground black pepper
4 cloves garlic, minced or sliced
Others:
1 Tbsp Olive oil
1 medium yellow Onion, cut in strips
1 Green bell pepper, cut in strips
1 Red bell pepper, cut in strips
1 Yellow bell pepper, cut in strips
Corn Tortilla
Mexican 4 cheese - optional
Cilantro Avocado Sauce
1 Avocado
Handful of Cilantro (about 1.5 cups chopped)
2 fresh Limes, juiced
2 cloves Garlic
1/2 jalapeño, remove seeds if you want less spicy
1/2 cup Extra Virgin Olive Oil
1/4 cup sour cream
1/2 teaspoon sea salt to taste
Instructions
Marinade beef with cumin, paprika, chili powder, cilantro, lime juice, olive oil, sea salt, ground black pepper, and garlic for at least 3 hours or overnight.
Heat 1 Tbsp Olive oil on medium-high heat in a large skillet. Sear steak strips for about 5-10 minutes or about 90% cooked. Transfer to plate and set aside.
Sauté onions until translucent then add bell peppers & continue cook for about 5 minute. When vegetables are cooked, add the steak and cook until desired doneness.
Warm tortilla in the oven or a separate skillet. Serve steak fajita on warm tortilla, add cheese, cilantro, and avocado cilantro sauce on top. Enjoy!
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