Steak Fajitas With Salsa Verde
3⁄4 pounds skirt steak or top sirloin steak
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1⁄2 teaspoon chili powder
1/2 teaspoon cumin
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon black pepper
1⁄2 teaspoon sea salt
8 (8-inch) flour/corn tortillas
1 cup white onion, sliced
2 small bell peppers, of your choice (green, red, or yellow) (If use large ones, cut enough to make a good mix with the onions.)
salsa verde or your favorite salsa
Slice steak into 1/2-inch strips.
In large bowl, mix together 1 tablespoon olive oil, lime juice, garlic, chili powder, cumin, red pepper flakes, black pepper & salt. Add beef strips and stir to coat, set aside.
Cut onion in half lengthwise and slice into strips; cut peppers into strips.
Warm up tortillas (see notes).
In a large nonstick skillet over medium-high heat, heat remaining 1 tablespoon olive oil.
Add onions and peppers to sauté for 3-4 minutes or until softened; transfer to a bowl and set aside.
Add beef with the marinade to the skillet. Cook for another 3-4 minutes, stirring constantly or until brown and reach to the desired tenderness.
Return onions and peppers to skillet; stir for about one minute. Taste, add more cumin if desired.
To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings, fold it up and enjoy!