Steak Fajitas


    • 2 pounds skirt, flank, sirloin, or hanger steak
    • 1 red pepper
    • 1 yellow pepper
    • 1 green pepper
    • 1 medium onion
    • 6-8 tortillas
    • 3/4 cup olive oil
    • 1-1/2 limes - freshly squeezed
    • 1/3 to 1/2 cup freshly chopped cilantro
    • 1 teaspoon ground cumin
    • 1/2 teaspoon Kosher salt (to taste)
    • 1/2 teaspoon fresh ground black pepper (to taste)
    • 3 cloves garlic
    • 1/2 teaspoon red pepper flakes (optional)


    • Combine olive oil, lime juice, chopped cilantro, cumin, salt, papper, red pepper flakes and garlic in a mixing bowl. Whisk the ingredients together
    • Reserve several tablespoons of the marinade
    • Place the steak into a sealable bag. Pour in the marinade and shake well. Seal the bags tightly and refrigerate for one hour to overnight.
    • Prepare the grill for a direct cook. Bring the grill up to temperature, ~425 degrees Farenheit. Place a cast iron skillet on the grill to get hot, making sure to oil in advance
    • Slice the vegetables and onions, combining in a large bowl. Pour over the remaining marinade set aside and toss the veggies.
    • Begin cooking the veggies in the cast iron skillet. Will take 20-25 minutes
    • After the veggies have been on for 10-15 minutes, begin cooking the skirt steak. Sear for 2 minutes per side, and continue cooking until the internal temperature reaches 130 degrees Farenheit. Take off the grill and let rest for ~5-10 minutes before slicing
    • Warm the tortillas as the meat is resting