Sizzling Street-Style Fajita Feast

Allergens

Wheat (gluten), Dairy, Soy

Ingredients

• 2 lbs boneless beef skirt steak
• 1 cup tequila
• 1/4 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 3 tbsp ground cumin
• 3 tbsp smoked paprika
• 2 tbsp dried oregano
• 2 tbsp chili powder
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 12 large flour tortillas
• 3 cups shredded Monterey Jack cheese
• 1 large red onion, thinly sliced
• 2 bell peppers, thinly sliced
• 1 cup chopped fresh cilantro

Instructions

1. In a nonreactive dish, combine the skirt steak, tequila, lime juice, olive oil, cumin, paprika, oregano, chili powder, salt, black pepper, cinnamon, cloves, and cayenne pepper. Mix well to coat the meat evenly. Cover and marinate in the refrigerator for 2 4 hours.
2. Preheat an outdoor grill or grill pan to medium high heat. Remove the steak from the marinade, letting any excess liquid drip off. Grill the steak to desired doneness, approximately 3 5 minutes per side for medium rare. Transfer the steak to a cutting board and let it rest for at least 10 minutes before thinly slicing against the grain.
3. Meanwhile, warm the tortillas on the grill or in the microwave. Keep them wrapped in a clean towel to keep them warm.
4. In a small saucepan over medium heat, combine the remaining marinade with 2 cups of water and bring it to a boil. Reduce the heat and let it simmer until slightly thickened, about 10 15 minutes. Season to taste with salt and pepper.
5. To assemble, place a portion of sliced steak on each tortilla, top with grilled onions and peppers, sprinkle with shredded cheese, and drizzle with the thickened sauce. Garnish with chopped cilantro.

Chef’s Insight

Don't skip the resting period for the steak - it allows the juices to redistribute, resulting in a more tender and flavorful dish.

Notes

The key to this recipe is the marination time and the thickened sauce that ties everything together. Don't rush the process!