Sizzling Skirt Steak Fajitas with Blistered Peppers and Onions

Ingredients

• 1,5 lb skirt steak
• 3 tbsp fresh lime juice
• 3 tbsp extra-virgin olive oil
• 4 whole garlic cloves, minced
• 1,5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp soy sauce
• 1 tbsp unsalted butter
• 3 whole bell peppers, sliced
• 1 whole large red onion, sliced
• 8 whole flour tortillas, warmed
• 0,25 cup fresh cilantro, chopped
• 4 whole lime wedges

Instructions

1. 1

   Whisk together the lime juice, olive oil, minced garlic, cumin, smoked paprika, oregano, soy sauce, and 1 tsp salt in a shallow dish to create the marinade.

2. 2

   Add the skirt steak, turn to coat thoroughly, and marinate at room temperature for 30 minutes or refrigerate up to 4 hours for deeper flavour.

3. 3

   Heat a cast-iron skillet over high heat until wisps of smoke rise, then remove steak from marinade, pat dry, and sear 3 minutes per side for medium-rare.

4. 4

   Transfer steak to a cutting board, tent loosely with foil, and rest 8 minutes to allow the juices to redistribute.

5. 5

   In the same screaming-hot skillet, add 1 tbsp butter and toss in the sliced bell peppers and onions in a single layer.

6. 6

   Let the vegetables blister undisturbed for 2 minutes, then stir and continue cooking 5 minutes until edges are charred and onions caramelize at the tips.

7. 7

   Deglaze the pan with a splash of the reserved marinade, scraping up the browned bits, and reduce 1 minute until glossy and thickened.

8. 8

   Slice the rested steak thinly against the grain, toss with the peppers and onions, and serve with warm flour tortillas, lime wedges, and fresh cilantro.