Sobre esta receta

Fajitas de carne de res al estilo de restaurante, preparadas en casa. El corte de falda se marina en una mezcla audaz de cítricos y lima, luego se sella rápidamente a fuego alto para obtener rebanadas jugosas y tiernas llenas de sabor ahumado y salado. Acompañadas de pimientos y cebollas caramelizados y dulces, estas fajitas son una cena entre semana que agrada a todos y que toda la familia amará.

Instrucciones

1. 1

   In a mixing bowl, whisk together the olive oil, lime juice, orange juice, garlic minced, cumin, chili powder, paprika smoked, oregano, kosher salt, and black pepper until well combined.

2. 2

   Place the skirt steak in a Ziploc bag or shallow dish. Pour the marinade over the steak, seal tightly, and turn to coat. Marinate in the refrigerator for at least 1 hour, or up to 8 hours for best flavor.

3. 3

   Remove the steak from the refrigerator 15–20 minutes before cooking to take the chill off. Remove it from the marinade and pat dry with paper towels — this is key for a good sear.

4. 4

   Heat a large cast iron skillet over ^[high heat] until it is smoking hot, about 2–3 minutes. Add 1 tablespoon of vegetable oil and swirl to coat. Carefully lay the steak in the pan and sear without moving it for 3–4 minutes, until a deep brown crust forms on the bottom.

5. 5

   Flip the steak and cook for another 2–4 minutes on the second side for ^[medium-rare to medium] doneness (%[internal temperature of 130–140°F]). Skirt steak is best cooked to medium-rare — avoid well-done, which makes it tough.

6. 6

   Transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Then, slice the steak thinly against the grain at a slight angle.

7. 7

   While the steak rests, heat 1 tablespoon of vegetable oil in the same cast iron skillet over ^[medium-high heat]. Add the sliced onions and cook for 2 minutes, stirring occasionally.

8. 8

   Add all three colors of sliced red bell pepper, yellow bell pepper, green bell pepper and the kosher salt. Cook, stirring occasionally, for 5–6 minutes until the peppers are tender with slight char on the edges and the onions are golden and soft. Remove from heat.

9. 9

   Warm the flour tortillas directly over a gas burner for 30 seconds per side, or wrap in a damp paper towel and microwave for 30–45 seconds. Keep them wrapped in a clean kitchen towel to stay warm.

10. 10

    Serve the sliced steak and sautéed peppers and onions on a warm platter (or sizzling skillet if you have one). Set out the flour tortillas and all toppings — sour cream, guacamole, salsa, Mexican cheese blend, and lime wedges — and let everyone build their own fajitas.