Steak Fajitas

Ingredients

• • 2 pounds skirt, flank, sirloin, or hanger steak

  • 1 red pepper

  • 1 yellow pepper

  • 1 green pepper 

  • 1 medium onion 

  • 6-8 tortillas

  • 3/4 cup olive oil

  • 1-1/2 limes - freshly squeezed

  • 1/3 to 1/2 cup freshly chopped cilantro

  • 1 teaspoon ground cumin

  • 1/2 teaspoon Kosher salt (to taste)

  • 1/2 teaspoon fresh ground black pepper (to taste)

  • 3 cloves garlic 

  • 1/2 teaspoon red pepper flakes (optional)

Preparation

• • Combine olive oil, lime juice, chopped cilantro, cumin, salt, papper, red pepper flakes and garlic in a mixing bowl.  Whisk the ingredients together

  • Reserve several tablespoons of the marinade

  • Place the steak into a sealable bag.  Pour in the marinade and shake well.  Seal the bags tightly and refrigerate for one hour to overnight.

  • Prepare the grill for a direct cook.  Bring the grill up to temperature, ~425 degrees Farenheit.   Place a cast iron skillet on the grill to get hot, making sure to oil in advance

  • Slice the vegetables and onions, combining in a large bowl.  Pour over the remaining marinade set aside and toss the veggies.

  • Begin cooking the veggies in the cast iron skillet.  Will take 20-25 minutes

  • After the veggies have been on for 10-15 minutes, begin cooking the skirt steak.   Sear for 2 minutes per side, and continue cooking until the internal temperature reaches 130 degrees Farenheit.  Take off the grill and let rest for ~5-10 minutes before slicing

  • Warm the tortillas as the meat is resting