Steak Fajitas
Steak fajitas. One of our go-to #lockdowndinners.
Ingredients:
Juice of 1 lime
2 tbsp olive oil
1/2 tsp cumin
2 cloves of garlic, minced
1/4 cup fresh cilantro, chopped
1 lb flank steak*
1 yellow pepper
1 orange pepper
1 medium yellow onion
1 avocado, sliced
Shredded cheese
Plain yogurt or sour cream
Salsa
The Marinade:
In a bowl, mix together the lime juice, olive oil, cumin, garlic, and cilantro.
Coat both sides of the steak and let it marinade for at least one hour at room temperature, or cover it and place in the fridge overnight.
The Fajitas:
Heat a large skillet on high for 1-2 minutes. Add some oil and heat for another minute. Add the marinated steak to the pan and reduce heat to medium-high. Cook 3-5 minutes per side, or until desired tenderness.
While the steak is cooking, slice the onion and peppers into lengthwise strips.
When the steak is done, remove it from the pan and let it sit for about 5 minutes.
Heat some more oil and add the peppers and onion. Cook for about 5-6 minutes, stirring every 90 seconds or so.
Slice the steak into thin slices.
Serve on warm tortillas, topped with yogurt (or sour cream), salsa, avocado and cheese – or whatever toppings you like.
Roll that shit up and chow down.
