Change up the regular dinner routine with this Mexican twist. Throw together these quick steak fajitas for a Mexican feast.
Skirt Steak Fajitas
Serves 4
2 Garlic Cloves
2 Tbsp Olive Oil
Juice of 2 Limes
1/4 Cup Soy Sauce
1/4 Cup Cilantro, packed
1/4 Cup Tequila
1 Lb. Skirt Steak
1 Onion, thinly sliced
1 Red Bell Pepper, thinly sliced
Oil as needed
Tortillas
Sour Cream
Guacamole
Combine the first 6 ingredients in a blender, food processor or in a bowl using an immersion blender (you can also chop the ingredients by hand and stir to combine).
Place the skirt steak in a zipper bag with the marinade (you may need to cut it into several large slabs). Marinate the meat for 4-24 hours in the refrigerator.
Add 1 tbsp of oil to a large saute pan over medium to high heat (you could also cook the meat on a grill or use a grill pan). Place the drained meat in the saute pan and cook for 2 minutes on each side. Place on a cutting board and allow to rest.
Heat another tbsp of the oil in the saute pan over medium heat and cook the onions and peppers for 4-5 minutes. Allow the meat to rest on a cutting board for 5-10 minutes. Slice the meat.
Cover a tortilla with desired accompaniments, meat, onions and peppers.
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