Matt and Leah Van Schyndel, of Hedge Holler Harvest, LLC, share this delicious recipe for steak fajitas.
Ingredients
MARINADE
4 tablespoons of olive oil
1/3 cup lime juice (I prefer freshly squeezed)
2 tablespoons of fresh chopped cilantro
2 cloves garlic, crushed
3/4 teaspoon red chili flakes (adjust as preferred for spice)
1/2 teaspoon ground cumin
1 teaspoon salt
1 pound of steak (rump, skirt, or flank)
FAJITAS
3 bell peppers, deseeded and sliced (various colors make your plate pretty, but whatever you have works too!)
1 onion, sliced
2 tablespoons of olive oil
OPTIONAL
flour tortillas
lettuce
sour cream
avocado
instructions
Stir marinade ingredients together to combine. Place half of the marinade aside for use later. Be sure to refrigerate the marinade that is set aside. Pour the other half of marinade onto the steak in a shallow container. Move steak around and make sure that the steak is fully coated in the marinade. Cover, refrigerate, and marinade for 30 minutes at minimum. If you have time refrigerate up to two hours or overnight. Be sure to set the steak out about 30 minutes prior to cooking to let it come to room temperature.
Place onions and peppers into a skillet with 2 tablespoons of olive oil and sauté onions and peppers. Add half of the reserved marinade, salt, and pepper, continue cooking until done.
While the peppers are cooking, cook steak.
Remove steak from marinade. For Grilling: Heat grill on high heat. Grill for 5 minutes per side, or until desired doneness. For Skillet: Heat about 1 teaspoon of oil in a skillet or cast iron pan. Cook steak on each side until desired doneness (around 4 minutes each side for medium rare, depending on thickness).
Let streak rest for 5-10 minutes. Slice against the grain into thin strips. I like to go ahead and mix the meat with the onions and peppers at this point. Drizzle the remaining marinade over the vegetables and steak. Or if you would like you can keep them separate.
