For the Marinade
- Juice of 2 small limes
- 1/4 cup olive oil
- 4 garlic cloves
- 1/3 cup cilantro leaves and stems, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon red chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne pepper
- 2 teaspoons coarse salt
For the Fajitas
- 2 lbs skirt steak (flank steak works well as an alternative)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 8 6-inch flour tortillas, warmed
- Thinly sliced avocado, fresh cilantro leaves, and Cotija cheese crumbles to garnish
- Combine the skirt steak and all the ingredients for the marinade in a gallon sized Ziploc bag. Shake vigorously to coat the meat. Chill for at least 1 hour and up to 4 hours (make to marinate flank steak at least 2 hours as it is a tougher meat than skirt steak).
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the marinated steak and cook for 4 minutes on each side for medium rare or until desired doneness (if using flank steak, cook an extra minute or 2 on each side as it is usually thicker than skirt steak). If steak is burning, turn heat down to medium.
- Rest for 10 minutes underneath a foil tent.
- While steak is resting, scrape off and remove any burned bits on the bottom of the pan. Add another tablespoon of olive oil if necessary and cook bell peppers and onion over medium high heat for 6-8 minutes, until somewhat softened. Remove from heat and set aside in a warm place.
- When the steak is done resting, thinly slice it against the grain for optimum tenderness.
- Assemble the fajitas: Add a few steak slices, bell peppers, and onions to warmed tortillas. Top with cilantro, avocado, Cotija cheese crumbles and your favorite hot sauce!