Greek orzo salad is a wonderful, eye-catching dish that includes feta and artichoke hearts. This one comes up frequently in requests.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup lime juice
- ¼ cup chopped fresh cilantro
- ½ jalapeno pepper, seeded and minced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 ½ pounds beef skirt steak, cut across the grain into 1/2-inch strips
- 1 yellow onion, cut into 1/2-inch strips
- 3 red bell peppers, cut into 1/2-inch strips
- 2 teaspoons vegetable oil, divided, or as needed
Instructions
- Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
- Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
- Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
- Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
- You can use any color bell peppers in place of the red bell peppers, if desired.
- You can use flank steak, carne asada, or chicken in place of the skirt steak, if desired.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 20 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe several times over the last few years. I have used carne asada and pollo. This marinade never fails, it has so much flavor and the meat turns out perfectly. I acutally lost this recipe d/t a move and apparently did not save it, but I searched and found it and will never forget it!!! Thanks Mama!
Only change we made was as another reviewer suggested and added about 1/2 tsp ancho chile powder to the marinade. Put the meat and veggies in a vacuum sealer for 2 hrs. Whole family loved it!
I used a pickled jalapeño. Yes, will make it again.
I wasn’t expecting a stove-top fajitas to taste this good.. ! I used flank steak instead of skirt steak and marinated the sliced meat over night in a Ziploc bag. I didn’t marinate the onion and pepper slices because I wanted the veggies to stay crisp. I added some salt to the meat and veggies, right before taking them of the heat. I served in tortillas with guacamole, sour cream and shredded cheese.
Added a whole jalapeño and a little extra lime to taste, wonderful recipe! Thanks
This was excellent!! I didn’t have lime juice so just used lemon juice and increased spices a bit. I’ll never buy fajita spice mix again!! Yay!
This was nasty. Tasted like lime and not much else.
This was a good recipe for fajitas. Along with steak, I used prawns and it turned out well too.
Perfect fajitas. With sour cream and shredded cheese, this is amazing!
As a novice cook, this recipe is very user friendly and tasty to boot ?? A couple of things… – I added a bit of garlic salt and pepper to the chicken before I marinated it. – I didn’t marinate the peppers and onions with the chicken. Rather, I halved the ingredients for the marinade (including a bit of garlic salt), tossed it with the peppers and onions, and left it for about 20 minutes. – Lastly, I like my food spicy, so I may add some ancho chili powder to the marinade next time. Thanks for the yummy and healthy recipe!
This is wonderful…my only change is that I used all jalapenos and poblanos because we like it a little spicy! Great recipe!
This recipe have three of my favorite things,beef fast and easy.It’s great for that after work meal when you just don’t feel like cooking.
Marinated flank steak strips 1/4″ wide overnight as, 24 hrs. Cooked rest of
My kids (ages 5 &4) really enjoyed these but for them I omitted the jalapeño pepper in the marinade and added it to on top of my fajitas with fresh guacamole & pico de gallo. I seasoned the meat with salt & pepper prior to adding it to the marinade. I did not add the onion & peppers to the marinade because I was leery about the contamination from the meat. I cooked everything in a cast iron skillet, cooking the onions & peppers first until tender and softened then I added in the meat seering it on both sides. Delicious! Will definitely make again but I may add Worcestershire sauce to the marinade.
I followed the recipe exactly as stated and it was perfect. I only marinated for 30 minutes and it was just enough. I did add a little bit of garlic salt after cooking bc the steak needed just a bit more flavor! This is a new staple in my family. Thanks for sharing such a great recipe!
Perfect chicken fajitas! The lime juice was not too strong at all. We added some chopped pineapple at the end and had a fabulous meal.
I tasted the marinade before I added the meat and veggies, and I knew this wouldn’t fly with the family, or me. I added about 4 tsp. Worcestershire and some salt, but the lime flavor was still too bright for me. I chose to grill this recipe, and I’m glad I did, because the caramelization added some dimension to the flavor.