Sizzling Texas Beef Fajitas with Charred Peppers and Onions
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg flank steak or skirt steak (inside skirt), trimmed
- • 1/4 cup lime juice (3 juicy limes)
- • 1/3 cup olive oil
- • 4 garlic cloves, minced
- • 1 tbsp ground cumin
- • 1 tbsp smoked paprika
- • 1 tsp Mexican oregano
- • 1 tsp ancho chili powder
- • 1 tsp salt
- • 2 large bell peppers (red and green), sliced into strips
- • 2 large yellow onions, sliced into thick rounds
- • Warm flour tortillas, guacamole, sour cream, and pico de gallo, to serve
Preparation Steps
Whisk lime juice, olive oil, minced garlic, cumin, paprika, oregano, chili powder, and salt in a bowl; coat the steak thoroughly and marinate refrigerated for at least 4 hours.
Heat a cast iron skillet or outdoor grill to maximum heat; sear the steak for 3-4 minutes per side until deeply charred on the outside and medium-rare inside (54°C).
Remove steak to a cutting board and tent loosely with foil to rest for 10 minutes.
Add sliced bell peppers and onions to the smoking hot skillet; cook over high heat for 6-8 minutes until tender-crisp with blistered charred edges.
Slice the rested flank steak thinly against the grain at a 45-degree angle.
Arrange sliced steak over the sizzling peppers and onions; serve immediately with warm soft flour tortillas, fresh guacamole, sour cream, and salsa.