2 Tbs. fresh lime juice, plus lime wedges for serving
2 Tbs. tequila
2 medium cloves garlic, peeled and smashed
1 Tbs. dark brown sugar
2 tsp. chili powder
1 tsp. ground cumin
Kosher salt
1-1/2 lb. skirt steak, trimmed and cut crosswise into 4 pieces
2 medium sweet bell peppers, preferably a mix of colors, thinly sliced
1 medium red onion, halved and thinly sliced crosswise
Freshly ground black pepper
8 flour tortillas, warmed
Sliced avocado, for serving
Sour cream, for serving
Cilantro leaves, for serving
Instructions
In a bowl large enough to hold the steak,
combine 1 Tbs. of the oil, the lime juice,
tequila, garlic, sugar, chile powder, cumin,
and 1/2 tsp. salt. Add the steak and turn to
coat.
Heat a 12-inch cast-iron skillet over medium
heat for 2 minutes, then add 1 Tbs. of the oil.
Increase the heat to high, and add the peppers
and onion to the skillet. Cook, stirring
occasionally, until they begin to brown in
spots, 7 to 8 minutes. Remove from the skillet,
transfer to a plate, season with salt and
pepper, and set aside.
Add the remaining 1 Tbs. oil to the skillet.
Add the steak and cook over medium-high heat,
flipping once, until just cooked through, about
8 minutes. Transfer to a cutting board. Return
the onions and peppers to the skillet. Add 1/4
cup water, and stir to loosen any browned bits
stuck to the bottom of the pan; keep warm.
Thinly slice the steak against the grain, and
sprinkle with a little salt. Toss with the
vegetables in the skillet and any meat juice.
Serve with the tortillas, avocado, sour cream,
cilantro, and lime wedges.
nutrition information (per serving)-
Calories (kcal)- 750, Fat Calories (kcal)- 280,
Fat (g)- 31, Saturated Fat (g)- 8,
Polyunsaturated Fat (g)- 3, Monounsaturated Fat
(g)- 17, Cholesterol (mg)- 115, Sodium (mg)-
730, Carbohydrates (g)- 66, Fiber (g)- 6, Sugar
(g)- 7, Protein (g)- 48
Originally Submitted
7/12/2016
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