Steak Fajitas

Classic steak fajitas and vegetables.

Ingredients

Makes 3-4 Servings

1.5 lbs outside skirt steak or flank steak

Marinade

4 tablespoons neutral oil, like avocado or vegetable oil

4 tablespoons lime juice

2 tablespoons worcestershire

1 tablespoon soy sauce

2 cloves garlic, minced

Fresh ground black pepper to taste

Vegetables and Other

1 green pepper, julienned

1 white onion, julienned

Flour or corn tortillas

Method

1. Marinate the steak the night before you want to cook fajitas. Mix marinade ingredients together and add to a Ziploc bag. If using flank steak, score your steak.

2. Add steak to the Ziploc bag, get out as much air as possible, and once sealed squeeze lightly to ensure meat is covered in marinade. Marinate overnight for optimal flavor development.

3. Next day, place a cast iron skillet on a grill, and heat up the grill on highest heat. Do this at least 15 minutes in advance to heat up the cast iron enough.

4. While the grill heats up, prep your ingredients: julienne green pepper and onion; take out marinated steak.

5. Take your prepped ingredients out to the grill. Add green pepper and onion to the cast iron skillet. Take steak out of the Ziploc bag and add to the grill, reserving the marinade in the bag. Pour the reserved marinade into the skillet and toss the green pepper and onion to coat. Stir vegetables occasionally to ensure even cook.

6. Grill steak approximately 3 minutes per side until medium rare temperature. Rest steak on a cutting board for approximately 5-10 minutes while vegetables continue to cook.

7. Slice steak to desired thickness, and add to skillet with vegetables. While vegetables and steak cook for approximately 2-4 minutes, add tortillas to the grill to warm up.

8. Serve everything immediately while warm.

Nugget

You do not need to use a cast iron the grill - you can just as easily do this with a pan indoors.