2poundsskirt or flank steakmarinated in above recipe
1medium onionhalved and sliced lengthwise
1green bell peppersliced
1red bell peppersliced
1yellow bell peppersliced
Sour creamfor topping
Herdez® Salsa Verdefor topping
Pico de gallofor topping
Cheddar cheeseshredded, 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
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
Cook's note:I ONLY make my tortillas from scratch now (thanks Lori) Here's a great video and recipe on how to make em! EZPZ too! And Casera and Salsa Verde are from Herdez® the ONLY brand I'll ever use.. These little tweaks make these fajitas extra delicious!
If 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.