Steak Fajitas
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
  1. Cut garlic cloves in half and remove any green sprouts (they are bitter).
  2. Cut jalapeno in half, remove seeds, and coarsely chop.
  3. 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.
  4. 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.
  5. Layer the steak and cilantro jalapeno pesto in a bowl to coat the steak. Cover and refrigerate for 2 hours up to 2 days.
  6. Cut the bell peppers into ½ inch strips. Slice the onion into ¼ to ½ inch strips.
  7. 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.
  8. Increase heat to high and sear while stirring so you get browned edges, about 1-2 minutes.
  9. 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