Name: Skirt Steak Fajitas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: Elephant Garlic; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Signature Farms Juice, Lime; Wan Ja Shan Soy Sauce; Cilantro; Jose Cuervo Tequila; Open Nature Whole Grass-Fed Angus Beef Skirt Steak; Cebollitas Bunch; Hot House Red Bell Peppers; La Tourangelle French Infused Herbs De Provence Oil

Combine the first 6 ingredients in a blender, food processor or in a bowl using an immersion blender (you can also chop the ingredients by hand and stir to combine).

Place the skirt steak in a zipper bag with the marinade (you may need to cut it into several large slabs).

Marinate the meat for 4-24 hours in the refrigerator.

Add 1 tbsp of oil to a large saute pan over medium to high heat or you could also cook the meat on a grill or use a grill pan.

Place the drained meat in the saute pan or grill and cook for 2 minutes on each side.

Place on a cutting board and allow to rest for 5-10 minutes.

Heat another tbsp of the oil in the saute pan over medium heat and cook the onions and peppers for 4-5 minutes.

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Slice the meat.
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Cover a tortilla with desired accompaniments, meat, onions and peppers.

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Serve.
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Skirt Steak Fajitas

Serves 4

10 mins prep

5 mins cook

15 mins total

What you need

How to make

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