Sizzlin' Fajitas

These simple and quick versatile fajitas make for the perfect dinner for a busy weeknight.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 451 Calories

Ingredients

• 3 tablespoons olive oil
• 1 clove garlic, minced
• 4 cloves garlic
• 1 teaspoon chili powder
• 3 tablespoons lime juice
• 1 tablespoon kosher salt
• 1 red bell pepper, cut into strips
• 1 tablespoon canola oil, divided
• 3 tablespoons minced fresh cilantro, or more to taste
• 6 whole wheat tortillas, or as needed
• 1 large onion, cut into slices
• 0.5 teaspoon paprika
• 0.25 teaspoon salt
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon white sugar
• 1.5 pounds beef skirt steak, cut across the grain into 1/4-inch strips

Recipe Instructions

Step 1

Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.

Step 2

Remove steak from marinade and shake off excess; discard remaining marinade.

Step 3

Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.

Step 4

Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.

Step 5

Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.

Step 6

Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.

Step 7

Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.