Is there anything better than Tex-Mex in the summer?
(Or when you’re yearning for summer, because the Wisconsin winters are just too long.)
As far as food goes, Fajitas are relatively young, only dating back to about the 1930s. So that sucks to everyone who died before then, because they never got to experience the mouth-watering wonder that is the fajita.
It also makes you wonder what new food recipes will be created after we die. My guess is weird exotic otherworldly space food. But don’t worry. If thinking about all the food that you’ll never experience makes you sad, try this delicious fajita recipe.
This recipe works best if your marinate the skirt steak overnight to get the most amount of flavor and tender meat. But you could probably get away with maybe 3-4 hours marinating it. Feel free to switch up the toppings to anything you’d typically prefer on fajitas. Just make sure to season them with the same spices used in the marinade to keep a nice harmony of flavors.
Time
- For Marinating: Anywhere from 4-24 hours
- Prep: 30 hour
- Cooking: ~15 minutes
What You’ll Need
For the marinade:
- ½ of a lime
- 2 tablespoons olive oil
- 3 gloves of minced garlic
- 1 tsp ground cumin
- 1 tsp of chili powder
- ½ cup of apple cider vinegar
- 1 tsp of honey
- 2/3 cup of pineapple juice
For the fajitas:
- ~1 pound of skirt steak
- 2 tbsp olive oil
- 1 chopped and diced yellow or red onion (your choice)
- 3 bell peppers, stemmed, seeded, and chopped
- Salt
- ½ tsp cumin
- ½ tsp chili powder
- ½ lime
- ½ cup pineapple juice
- Salt
- Corn or flour tortillas
- Your choice of cheese topping
- *Salsa
- *Guacamole or fresh avocado
*optional
What You’ll Do
Marinating:
- Mix all the marinade ingredients together in a bowl.
- In a large ziplock bag, place the steak and coat with marinade.
- Let it sit anywhere from 4 hours to overnight in the fridge.
For the Vegetables:
- Heat a large pan over medium heat.
- Add 1 tbsp of olive oil and then add your bell peppers and onion, squeeze half a lime over the peppers, add ½ tsp of cumin, ½ tsp chili powder, salt, and pineapple juice.
- Cook the vegetables until soft, about 8 minutes or so.
- Place to the side with other toppings.
For the steak:
- When you’re ready to cook the steak, take it out of the ziplock and wipe it down with a paper towel.
- Throw out the marinade. Pat down the steak with salt and any extra seasonings. Heat a skillet over high heat.
- Let the pan get nice and hot (about 1-2 minutes)
- Add a tablespoon of olive oil and let that heat up before tossing the steak on the skillet.
- Sear each side for about 3 minutes (or more depending on how you want it cooked).
- Remove the steak from the pan after it’s done and let it sit for about 5-10 minutes.
- In the meantime get your plates ready, heat your tortillas up, etc.
- Once the time is up, cut the steak at an angle and against the grain.
- Serve with your favorite fajita toppings
