Skirt Steak Fajitas

★★★★

0 - Paleo, Tex Mex

Prep Time: 30 Cook Time: 20 Difficulty: Medium Servings: 4 Source:

Ingredients

Steak Ingredients


1 pound skirt steak

2 tablespoons olive oil

The juice of 1.5 limes

4 cloves of garlic, minced

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon chipotle pepper

1 teaspoon cumin


Fajita Vegetable Ingredients


1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 vidalia onion, thinly sliced

2 cups sliced baby bella mushrooms

1 tablespoon olive oil

1 teaspoon each, salt, pepper, chipotle pepper, and cumin

Directions

Steak Process:

1.Rinse skirt steak under cool water and pat dry with a paper towel.
2.Carefully remove any remaining silver skin from the steak.
3.Place steak in a gallon ziplock bag, and set aside.
4.In a small mixing bowl, whisk together olive oil, lime juice, salt, pepper, chipotle, cumin, and garlic.
5.Pour marinade over steak, seal bag, and toss to evenly coat the entire skirt steak.
6.Place in the refrigerator and allow to marinate for up to 24 hours.
7.Preheat grill to 500, 10 minutes prior to cooking.
8.Remove steak from the fridge and bring up to room temperature.
9.Grill steak 3-4 minutes a side.
10.Allow to rest for 5 minutes.
11.Cut steak in thin strips, against the grain for serving.

Vegetable Process:

1. Heat olive oil on medium heat in a cast iron skillet.
2. Add vegetables and seasonings, and saute until onions are translucent, and peppers have softened. Remove from heat and set aside.
3. Turn oven onto broil at 500, and raise oven rack to the top level.
4. Place vegetables in cast iron skillet under the broiler for 3-5 minutes.