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Margarita Steak Fajitas Recipe

   
 

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     Margarita Steak Fajitas

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3 Tbs. olive oil
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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