Fajitas with Peppers and Red Onions Recipe

Name: Fajitas with Peppers and Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, or to taste; 1/4 teaspoon salt; 3 tablespoons fresh lime juice; 5 tablespoons vegetable oil; 1/2 tablespoon toasted and ground cumin seed; 1 to 2 fresh jalapeno peppers, minced, or to taste; Freshly ground pepper, to taste; 2 1/2 pounds skirt steak; 2 large red, yellow, and green bell peppers, cut into strips; 1 large red onion, halved lengthwise and cut into strips; 1/8 cup minced fresh cilantro leaves; 16 warm flour tortillas, store bought; Tomato salsa and chunky guacamole, as accompaniments

Servings: persons

4 garlic cloves, or to taste
1/4 teaspoon salt
3 tablespoons fresh lime juice
5 tablespoons vegetable oil
1/2 tablespoon toasted and ground cumin seed
1 to 2 fresh jalapeno peppers, minced, or to taste
Freshly ground pepper, to taste
2 1/2 pounds skirt steak
2 large red, yellow, and green bell peppers, cut into strips
1 large red onion, halved lengthwise and cut into strips
1/8 cup minced fresh cilantro leaves
16 warm flour tortillas, store bought
Tomato salsa and chunky guacamole, as accompaniments

1
With a mortar and pestle mash 3 of the garlic cloves and the salt to a paste.
2
In a glass baking dish combine the paste, lime juice, 3 tablespoons of the oil, cumin seed, jalapenos, and pepper.
3
Add the steak and let marinate at room temperature, turning twice, for 2 hours.
4
The steak can be marinated and kept refrigerated, covered, overnight.
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
Add the remaining garlic clove, minced, and cook, stirring, for 2 to 3 minutes.
7
Remove from the heat and add the coriander.
8
Toss to combine and keep warm on a platter.
9
Drain the steak and pat dry.
10
Cook on a preheated grill pan for 3 to 4 minutes on each side for medium-rare meat.
11
Transfer it to a cutting board and let it stand for 3 minutes.
12
Cut diagonally into pieces and transfer with any accumulated juices to the platter.
13
Wrap the steak and vegetable mixture in the tortillas and serve with salsa and guacamole.

2584

kcal

Calories

Fat

346

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 garlic cloves, or to taste, 1/4 teaspoon salt, 3 tablespoons fresh lime juice, 5 tablespoons vegetable oil, and more.

Yes, Fajitas with Peppers and Red Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fajitas with Peppers and Red Onions

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