Fajitas with Peppers and Red Onions

1. 1

   With a mortar and pestle mash 3 of the garlic cloves and the salt to a paste.

2. 2

   In a glass baking dish combine the paste, lime juice, 3 tablespoons of the oil, cumin seed, jalapenos, and pepper.

3. 3

   Add the steak and let marinate at room temperature, turning twice, for 2 hours.

4. 4

   The steak can be marinated and kept refrigerated, covered, overnight.

5. 5

   In a large skillet cook the bell peppers and onions with salt and pepper to taste in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until tender.

6. 6

   Add the remaining garlic clove, minced, and cook, stirring, for 2 to 3 minutes.

7. 7

   Remove from the heat and add the coriander.

8. 8

   Toss to combine and keep warm on a platter.

9. 9

   Drain the steak and pat dry.

10. 10

    Cook on a preheated grill pan for 3 to 4 minutes on each side for medium-rare meat.

11. 11

    Transfer it to a cutting board and let it stand for 3 minutes.

12. 12

    Cut diagonally into pieces and transfer with any accumulated juices to the platter.

13. 13

    Wrap the steak and vegetable mixture in the tortillas and serve with salsa and guacamole.

* Per serving · 4 servings · Values may vary.