We love Mexican food in our house! I make it a point to work it into our menu at least once a week. A few weeks ago I was able to sit down long enough to watch an episode of the Pioneer Woman -man do I love her – and she was making these fajitas for her family. Sure I have made steak fajitas before but she made her marinade with different ingredients than what I usually use so I decided to give them a try. I am so glad I did! The worcestershire sauce gave the meat a richer deeper flavor and all the lime juice gave the dish a nice balance. Next time you are making fajitas you must give this recipe a try. Enjoy!
1 1 1/2-2 pound Flank or Skirt Steak
1/2 cup olive oil
3 tbsp. Worcestershire sauce
1/2 cup lime juice, about 3-4 limes
3 cloves of garlic, minced
1 tbsp. ground cumin
1 tbsp. chili powder
1/2 tsp. red pepper flakes
1 tbsp. sugar
2 medium onions, halved and sliced
3-4 bell peppers, sliced – you can use any color combination
1 tbsp unsalted butter
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
Heat a heavy skillet over medium-high heat and add the tbsp of butter. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
Slice the meat right before serving.