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Flank or Skirt Steak marinated just right with a mouthwatering kick. Even Paula Deen would be envious of how wonderful these taste!
Prize Winning Fajitas!
- 2 pounds skirt or flank steak marinated in above recipe
- 1 medium onion halved and sliced lengthwise
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 8 8-inch
- flour tortillas
- 1 lime juiced
- 1 tablespoon olive oil
- Sour cream for topping
- Herdez® Salsa Verde for topping
- Guacamole for topping
- Pico de gallo for topping
- Cheddar cheese shredded, for topping
- Additional Limes for finish
- Wrap tortillas loosely in foil
- Toss sliced onion and bellpeppers with olive oil and juice of 1 lime.
- Preheat a ridged cast iron grill pan on high heat.
- Remove steak from marinade
- Discard marinade
- Lightly oil grill pan (do not use spray)
- Grill the steak over medium-high heat
- Cook for 4 minutes on each side
- Transfer to a cutting board and let rest
- Place wrapped tortillas in 350 degree oven
- Add onions and bell peppers to grill pan
- Cook until tender crisp (7-8 minutes)
- Remove tortillas from oven and place in tortilla warmer.
- Thinly slice steak against grain
- Assemble with Sour Cream, Salsa Verde, Pico degallo, Guacamole and Cheese
- Lightly spritz with lime juice
Quick notesIf you want your fajitas to sizzle to the table. Heat lightly oiled flat skillets in 400 degree oven, for about 4 minutes. You can do this as you assemble the condiments to bring to the table. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Top with a spritz of lime juice and you'll have those 'restaurant' sizzling fajitas at your own table.
Carne Asada Marinade
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- 2 limes squeezed
- 2 oranges squeezed
- 2 tablespoons fresh garlic crushed
- 1 small texas sweet yellow onion
- 1 tablespoon pepper
- salt to taste
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon oregano
- small bunch cilantro chopped no stems
- 2 small jalapenos chopped
- 2 or 3 splashes Tabasco® Brand Green sauce
- 1 7 oz can Herdez® Brand Salsa Casera
- Squeeze citrus and remove meat from peels
- Combine the juice and citrus meats with remaining ingredients in blender
- Process on high for 1 to 2 minutes
- Use as marinade for skirt or flank steak
- Pour this marinade on top of room temperature skirt or flank steak in a covered container or zip-loc bag for at least 1 hour. (longer is better as it allows the flavors to truly shine through. I generally marinate for at least 4 hours)
We like the spicier kick of Herdez© Casera Hot, but you can use any of their casera varieties. I recommend only Herdez brand for Authentic taste. This makes enough marinade for several flank steaks reserve off enough for the quantity of steak you are cooking and refrigerate the remaining. Pour this marinade on top of room temperature skirt or flank steak in a covered container or zip-loc bag for at least 1 hour. (longer is better as it allows the flavors to truly shine through. I generally marinate for at least 4 hours) Copyright © Simple Plate 2004-2011.