Author: Anita
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
- 1 cup coarsely chopped cilantro
- 4 garlic cloves
- 2 tbsp lime juice (about ½ large lime)
- ¼ cup olive oil
- 1 small jalapeno (2 tbsp chopped)
- 1 tsp sea salt
- 1 tsp fresh ground pepper
- 1 lb skirt steak (or your preference)
- 4 bell peppers, any color
- 1 large onion
- 2 tbsp oil
- 8 6-inch flour tortillas
- for garnish: sour cream, chopped tomatoes, guacamole, shredded cheese, salsa
- Cut garlic cloves in half and remove any green sprouts (they are bitter).
- Cut jalapeno in half, remove seeds, and coarsely chop.
- Put the cilantro, garlic cloves, lime juice, olive oil, jalapeno, salt and pepper in a food processor or blender and pulse several times until you have a lumpy pesto.
- Trim fat off steak and cut into ½ inch strips about 1-2 inches long. If using a different cut of steak, just cut into similar size strips.
- Layer the steak and cilantro jalapeno pesto in a bowl to coat the steak. Cover and refrigerate for 2 hours up to 2 days.
- Cut the bell peppers into ½ inch strips. Slice the onion into ¼ to ½ inch strips.
- Pour oil into large skillet and set to medium heat. Add the steak and brown lightly on all sides for a few minutes. Add the bell pepper and onion, reduce heat to medium low, and cook about 5-10 minutes or until vegetables are soft, stirring every minute or so.
- Increase heat to high and sear while stirring so you get browned edges, about 1-2 minutes.
- Remove from heat and assemble the fajitas: for each scoop about ½ cup of the mixture onto a tortilla and fold over. Serve with sour cream, chopped tomatoes, guacamole, shredded cheese.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/beef/steak-fajitas/
3.5.3208