A quick and simple marinade and the use of a cast iron skillet makes beef fajitas an easy weekday LID meal that the whole family will enjoy.
Check to make sure the skirt steak doesn’t have a salt solution (or is pre-marinated) added to it. This recipe can easily be doubled or tripled.
1 pound skirt steak (or flank steak)
2 fresh limes (get ones with thin, smooth rind so they are extra juicy)
2 teaspoons ground cumin
1/2 teaspoon kosher salt (or to taste)
1 large onion, ends removed, peeled, halved and cut into slivers
1 large green bell pepper, seeded and cut into strips (or do a combination of different colored peppers)
LID-safe corn tortillas, warmed
Condiments of your choice:
Combine the juice from the two limes with the cumin and kosher salt. Add the skirt steak, turning once or twice to coat the meat. Let sit 10 minutes.
Heat a large cast iron skillet over high heat. Once hot, remove the skirt steak from the cumin-lime juice marinade and add to the pan. Cook for 3 – 5 minutes on each side, or until desired doneness. Remove from the skillet and let rest on a cutting board.
Add the onion and bell pepper to the hot skillet (no need to clean out the skillet, the veggies will pick up the flavors from the steak). Cook, stirring often, until the veggies are slightly tender and browned in areas. Reduce heat to low and keep warm.
Cut the skirt steak against the grain into somewhat thick (about 1/2-inch) slices. At this point, I like to throw the steak back into the pan with the veggies and toss to combine, but you don’t have to.
Assemble the fajitas. Place some steak and veggies into a warmed corn tortilla. Top with the condiments of your choice. I like mine with avocado cream and fresh pico de gallo.