Country: Mexico Region / Locale: American Servings: Serves 4

Ingredients

• skirt steak – 1 lb / 450 g
• olive oil – 2 tbsp / 30 ml
• lime juice – 2 tbsp / 30 ml
• garlic cloves, minced – 3 cloves
• ground cumin – 1 tsp / 5 g
• paprika – 1 tsp / 5 g
• salt – 1 tsp / 5 g
• black pepper – ½ tsp / 2.5 g
• red bell pepper, sliced – 1 large / 150 g
• green bell pepper, sliced – 1 large / 150 g
• yellow onion, sliced – 1 large / 200 g
• flour tortillas – 8 small
• cilantro, chopped – ¼ cup / 15 g

Instructions

1. Combine olive oil, lime juice, garlic, cumin, paprika, salt, and pepper in a bowl.
2. Place skirt steak in a resealable plastic bag and pour marinade over it. Seal and refrigerate for at least 1 hour.
3. Preheat a grill or skillet over medium-high heat. Remove steak from marinade and cook for 4-5 minutes on each side until medium-rare.
4. Remove steak, let it rest for 5 minutes, then slice it against the grain.
5. In the same skillet, add bell peppers and onion. Cook until softened, about 5 minutes.
6. Warm tortillas on the grill for about 30 seconds on each side.
7. Assemble the fajitas by placing steak and vegetable mixture inside the warm tortillas. Garnish with cilantro and serve immediately.

Substitutions

• skirt steak -> flank steak
• olive oil -> vegetable oil
• flour tortillas -> corn tortillas

Enhancements in the Next Evolution

• Add a splash of soy sauce to the marinade for umami depth.
• Include sliced jalapeños for more heat.
• Add a quick pickle of red onions for extra tanginess.