Lunchbreak: Chef George Duran makes skirt steak fajitas

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George Duran

Skirt Steak Fajitas
Serves 4

Ingredients:

1 Tbsp vegetable oil
1 lb of skirt steak, sliced into strips
1 large yellow onion, peeled and sliced
2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
salt

Marinade:
juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeno pepper, seeded, ribs removed, finely chopped
1/4 cup chopped fresh cilantro

Directions:
Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt. Set the IMUSA Cast Iron Fajita Skillet over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak and vegetables, frying for 2-3 minutes, or to desired doneness. Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas.

For more recipes:

www.imusausa.com

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