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Skirt Steak Fajitas with Peppers and Onions
DISH COURTESY OF ANTONIA LOFASO
Level: Easy
Overall: 20 minutes
Active: 20 min
Yield: 4 portions

Active ingredients

1 pound skirt steak, sliced into 1 1/2- inch strips
3 tablespoons cumin powder
1 teaspoon smoked paprika
Kosher salt and newly ground black pepper
3 tablespoons grease
1 red bell pepper, sliced 1 inch thick
1 yellow bell pepper, sliced 1 inch thick
1 small yellow onion, sliced 1 inch thick
1/2 cup approximately chopped cilantro
12 fresh corn tortillas, warmed, for serving
Queso fresco, for serving
Pico de gallo, for serving
1 avocado, sliced
Sour cream, for serving

Directions

Heat a plancha, big cast-iron frying pan or cast-iron griddle pan over high heat.

Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Include the oil, red bell pepper, yellow bell pepper and onion and toss to coat.

Cook the mix, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.

Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the staying 1/4 cup cilantro.

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Antonia Lofaso's Skirt Steak Fajitas|The Julia Child Obstacle|| Food Network