Sizzlin' Fajitas: A sizzling and flavorful dish that's perfect for any occasion, combining tender meat with vibrant seasonings.

Ingredients List

Marinade: A blend of flavorful ingredients that tenderizes and infuses the meat with delicious taste.

• 4 cloves garlic

• 1 tablespoon kosher salt

• 3 tablespoons lime juice

• 3 tablespoons olive oil

• 3 tablespoons minced fresh cilantro, or more to taste

• 1 teaspoon chili powder

• ½ teaspoon white sugar

• ½ teaspoon paprika

• ¼ teaspoon cayenne pepper

• 1 ½ pounds beef skirt steak, cut across the grain into 1/4-inch strips

• 6 whole wheat tortillas, or as needed

• 1 tablespoon canola oil, divided

• 1 large onion, cut into slices

• 1 red bell pepper, cut into strips

• 1 clove garlic, minced

• ¼ teaspoon salt

Instructions: Step-by-step guidance to cook the perfect fajitas, from marinating to grilling and serving.

1. Mash garlic and kosher salt together in a mortar and pestle until you form a smooth paste. In a bowl, whisk together the garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper. Transfer the marinade into a resealable plastic bag, add the skirt steak strips, ensuring they are well-coated. Squeeze out the excess air, seal the bag, and refrigerate for 2 hours to overnight.

2. Remove the steak from the marinade and discard any leftover marinade. Shake off any excess.

3. Preheat your oven to 300°F (150°C). Wrap tortillas tightly in aluminum foil to create a packet and place them on a baking sheet.

4. Heat in the oven for about 10 minutes, or until warmed through. Keep warm until ready to serve.

5. Heat 1 teaspoon of canola oil in a large skillet over high heat until the oil begins to smoke. Sauté the onion and bell pepper until browned and nearly tender, around 4 to 5 minutes. Remove the vegetables and set them aside.

6. In the same skillet, heat another teaspoon of canola oil until smoking. Cook half of the steak, turning occasionally, until browned on all sides but still pink in the center, about 4 to 6 minutes. Transfer the cooked steak to the plate with the onions and peppers.

7. Heat the remaining canola oil in the skillet. Add the rest of the steak and cook until browned on all sides but still slightly pink in the middle, about 4 to 6 minutes. Return the cooked steak, onion, and pepper to the skillet, and add any juices. Stir in minced garlic and salt, cooking until fragrant and heated through. Remove from heat and divide the mixture between the warm tortillas.

Tips from the Chef:

Feel free to use any color of bell pepper you prefer. You can substitute light olive oil for the canola oil, if desired.

Flank steak or chicken can be swapped for the skirt steak, and you can use any type of tortilla, not just whole wheat, if you prefer.

Nutritional Information:

The nutritional information provided reflects the full amount of marinade used in the recipe. Keep in mind, the actual quantity of marinade consumed may differ depending on how much is used in the dish.

Nutrition Information (per serving)