Margarita Steak Fajitas
Posted by Lesly Jackson on
Servings: 4
Tequila and fresh lime juice are part of a quick marinade that gives these beef fajitas a bright flavor.
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
Preparation
- 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.