Steak Fajitas
Steak Fajitas
serves 2-3, 30 min plus marinade, cast iron
Ingredients
Steak steak skirt or flank, 400g lime 1, juiced olive oil 2 tbsp garlic 2 cloves, grated cumin 1 tsp paprika 1 tsp salt and pepper to season Peppers peppers 2, sliced onion 1, sliced To serve tortillas flour or corn soured cream, guacamole, lime
Skirt or flank are the classic cuts, cheap and full of flavour. Chicken thighs work too, cooked through.
Recipe
1. Mix the marinade, coat the steak and leave 1 to 4 hours:
[lime 1 juiced, olive oil 2 tbsp, garlic 2 cloves grated, cumin 1 tsp, paprika 1 tsp, salt and pepper to season]
No longer than 4 hours, the lime starts to turn it mushy.
2. Heat a little oil in the pan on medium high. Cook the peppers and onion until soft and charred at the edges, 5 to 6 minutes, then tip out.
3. Sear the steak on medium high, 3 to 4 minutes each side, then rest 10 minutes.
4. Slice thin against the grain and toss back with the peppers.
Against the grain is what keeps skirt and flank tender.
5. Pile into warm tortillas with soured cream, guacamole and a squeeze of lime.
Sources: Downshiftology, Little Spice Jar.