Steak Fajitas | Emeril Lagasse

The secret to these flavor-packed steak fajitas lies in the incredibly flavorful marinade. And, once marinated, you’re well on your way to a quick and easy meal perfect for weeknight dinners and weekend entertaining. Made with a colorful selection of bell peppers, onions and served with warm tortillas. They are always a favorite!

STEAK FAJITAS
SERVES 6

1/4 cup fresh lime juice
4 cloves garlic, peeled and smashed, plus 1 tablespoon minced
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds skirt steak, fat trimmed
2 teaspoons salt
1 teaspoon freshly ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
Lime wedges, for serving

In a bowl, whisk together the lime juice, smashed garlic cloves, cilantro, 1 tablespoon vegetable oil, Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large resealable bag, add steak, and seal. Place in a baking dish and refrigerate for at least 12 hours and up to 24 hours, turning occasionally.

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Preheat the grill to high, and preheat the oven to 325 degrees F.

Wrap the tortillas in aluminum foil and place in the oven for 15 minutes to warm and soften. Remove from oven and keep wrapped in foil.

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.

Meanwhile, in a large skillet, heat the remaining tablespoon oil over medium-high heat. Add peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the minced garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.

Thinly slice the steak against the grain. Divide steak among warm tortillas and top with peppers and onion. Serve immediately with lime wedges.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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