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Beef Fajitas

Name: Beef Fajitas
Yield: 4-6
Ingredients: 1½ lbs skirt steak; 3 tbsp vegetable oil, divided; 3 tbsp lime juice; 2 cloves garlic, minced; 1 tsp cumin; 2 bell peppers, sliced; 1 large onion, sliced; Flour tortillas; Sour cream, guacamole, salsa

Sizzling steak with charred peppers and onions

retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test

Serves: 4-6

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Ingredients

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1½ lbs skirt steak
3 tbsp vegetable oil, divided
3 tbsp lime juice
2 cloves garlic, minced
1 tsp cumin
2 bell peppers, sliced
1 large onion, sliced
Flour tortillas
Sour cream, guacamole, salsa

Instructions

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Mix 2 tbsp oil, lime juice, garlic, cumin, salt, pepper. Marinate steak to 2 hours.
Cook peppers and onions in remaining oil over high until charred, . Transfer out.
Add steak to screaming hot pan. Sear per side for medium-rare.
Rest . Slice thin against grain.
Warm tortillas. Serve steak with peppers and onions.

Notes

Skirt steak is traditional.
Cast iron gets hot enough for proper char.
Don't marinate more than 2 hours.

Adapted from Serious Eats / Kenji López-Alt

Beef Fajitas

Ingredients

Instructions

Notes

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