Skirt Steak Fajitas

Filling, Hearty, Satisfying

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, combine 1/4 cup of soy sauce, the juice &finely grated zest of 1 lime, 1/; cup of neutral oil, 1 tablespoons of brown sugar, 2 tablespoons of ground cumin, 3 minced cloves of garlic, and 2 teaspoons of chili powder. Mix well and set aside 2 tablespoons. Add 1 pound of skirt steak, cut in half if long, cover the bowl, and refrigerate for at least 1 hour, or up to 12 hours.

Step 2

Warm 2 tablespoons of neutral oil in a large cast iron skillet ver medium heat. Add 1 sliced onion, 1 sliced red bell pepper, and reserved marinade and sauté for 4-6 minutes until soft.

Step 3

In the same cast iron pan, warm 2 tablespoons of neutral oil, if needed, over medium heat. Remove the steak from the marinade, place it in the skillet, and cook for 6-8 minutes for medium rare, flipping half way through. Transfer the steak to a clean plate and allow to rest.

Step 4

Thinly slice the steak against the grain. Serve the fajitas with warmed flour tortillas, the onion and red pepper mixture, avocado slices, sour cream, & fresh salsa.