Entree: Mexico – Nuevo León / Tex-Mex northern plains – Fajitas Tex‑Mex clásicas (Classic Tex‑Mex steak fajitas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 17 min

Additional 1 hr

Total 1 hr 10 min

Ingredients

- 1.75 lb (800 g) skirt steak
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika or chili powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 large red bell pepper, sliced (approx. 8 oz / 225 g)
- 1 large green bell pepper, sliced (approx. 8 oz / 225 g)
- 1 large onion, sliced (approx. 8 oz / 225 g)
- 2 tbsp (30 ml) chopped fresh cilantro
- 8 (8-inch / 20 cm) flour tortillas
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) salsa roja
- 1 lime, cut into wedges

Instructions

1. Whisk lime juice, vegetable oil, minced garlic, cumin, smoked paprika, salt, and pepper. Add skirt steak, coat well, and marinate in the refrigerator for 1–3 hours.
2. Heat a heavy skillet over medium‑high. Add a little oil and cook onion and bell pepper slices until softened and slightly charred, 7–9 minutes; remove and keep warm.
3. Increase heat to high, wipe pan if needed, and sear skirt steak 3–4 minutes per side for medium‑rare. Transfer to a board and rest 5–8 minutes.
4. Slice steak thinly against the grain and toss with cilantro and a squeeze of lime.
5. Warm tortillas and fill with steak, peppers, and onions. Serve with sour cream, salsa roja, and lime wedges.