| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 40 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon paprika
- 2 teaspoons packed light brown sugar
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon garlic powder
- Kosher salt
- 1 1/2 pounds skirt steak
- Juice of 3 limes, plus wedges for serving
- 3 tablespoons extra-virgin olive oil, plus more for the grill
- 4 bell peppers (red, orange and/or yellow), thinly sliced
- 2 red onions, thinly sliced
- 8 to 12 flour tortillas
- Shredded cheddar cheese and chopped fresh cilantro, for topping
Instructions
- Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.
- Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
- Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
- Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 589 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 31 g |
| Cholesterol | 74 mg |
| Sodium | 847 mg |
Reviews
These were just okay, nothing special. It seemed to me like they were missing something. These are edible, not horrible, but still I think I’ll keep looking for a better recipe.
This is absolutely delicious!
Great recipe! Tastes like any god restaurants fajitas. No surprises. Easy and straightforward
Very good marinade. Great flavor, I have made this several times and it is always a big hit. I served it with Spanish rice and cilantro lime sour cream. Delicious!