Recipe: Simple Steak Fajitas

SIMPLE STEAK FAJITAS

1 piece skirt steak (approx 1.5 lbs)
2 limes
1/2 tsp kosher salt
2 cloves garlic or 1 clove elephant garlic
1 onion
2 bell peppers (any color)
tortillas
salsa or taco sauce
shredded cheese

Trim any excess fat off of the skirt steak.  Cut it into 2-4 pieces -- you'll be putting the meat into a zip-top bag to marinade.

To make the marinade, juice the limes.  Mince the garlic, and then, using the side of the knife, grind the salt into the minced garlic.  This will make a rough garlic paste.  Add this to the lime juice.

Put the steak and the marinade into a zip-top bag, and leave for 30 minutes-1 hour.

Heat your heaviest skillet (preferably cast iron) over high heat.  Remove the steak, and dab dry with paper towels.  Add the meat to the pan and sear the meat for 2-3 minutes per side.  You may have to work in 2 batches.  Move the cooked meat to some foil and cover tightly.

Turn the heat on the skillet down to medium to medium-low.  Cut the onion in half and slice thinly.  Similarly, remove the seeds from the bell peppers and cut into thin strips.  Add the veggies to the pan and cook, stirring constantly, until they are limp.  They may char slightly on the edges, but that's perfectly fine.  Remove the vegetables from the heat.

Take the meat and slice thinly against the grain.  Heat the tortillas to make them flexible.  Add some meat and vegetables to one side of the tortilla.  Add cheese, salsa, and/or taco sauce as you like, then roll the tortilla around the filling.  I usually fold one side of the tortilla over before rolling it so that there is a "pouch" in the bottom that will catch any juices that may come out of meat or veggies.