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Steak Fajitas with Sautéed Onions and Peppers

Prep time 27 mins
Cook time 25 mins
Other time 8 hrs
Yield 10 servings
Skirt steak is the traditional cut used to make beef fajitas. Aside from being full of flavor, it's a relatively inexpensive cut of meat, perfect for large gatherings. Marinating the steak overnight only improves its flavor and tenderness.


  • 1/2 cup olive oil
  • 12 garlic cloves, minced
  • 1/4 cup lime juice
  • 4 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds skirt steak or flank steak
  • 3 tablespoons olive oil
  • 1 large red bell pepper, cut lengthwise into 1/2
  • 1 large yellow bell pepper, cut lengthwise into 1/2
  • 1 large orange bell pepper, cut lengthwise into 1/2
  • 2 large onions, sliced and separated into rings
  • 1 1/2 teaspoons dried oregano
  • 4 garlic cloves, minced
  • 1/4 cup minced fresh cilantro
  • 10 (10-inch) flour tortillas
  • Toppings: Roasted Tomato Salsa, guacamole, sour cream

How to Make It

  1. Combine first 6 ingredients in a shallow dish. Add steak, turning to coat with marinade. Cover and chill 8 hours.

  2. Heat 3 tablespoon oil in a large cast-iron skillet over medium-high heat. Add bell peppers, onions, and oregano. Cook 12 minutes or until tender, stirring often. Add remaining minced garlic, and cook 2 minutes, stirring often. Stir in cilantro. Keep warm.

  3. Warm tortillas according to package directions.

  4. Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Cut steak diagonally across the grain into thin strips. Serve with tortillas, onions and peppers, and desired toppings.

Christmas with Southern Living 2007