← Nouns Cooking · American

Ingredients

• 600 g skirt or flank steak
• 60 ml fresh orange juice
• 2 tbsp lime juice
• 3 cloves Garlic, crushed
• 1 tsp Cumin
• ½ tsp Ground coriander
• 1 tsp chipotle or mild chilli powder
• 1 tsp Salt
• ½ tsp Black pepper
• 2 tbsp Vegetable oil
• 3 bell peppers in mixed colours, sliced
• 1 large onion, halved and sliced
• 1 tbsp Vegetable oil
• 8 flour tortillas
• 1 Avocado, sliced
• 4 tbsp Sour cream (optional)
• 1 Lime, cut into wedges
• 1 handful Coriander (cilantro)

Method

1. Mix the orange and lime juices, garlic, spices, salt, pepper and oil in a dish. Add the steak, turn to coat, cover and refrigerate for 1 hour. Don’t leave it overnight, or the citrus turns the meat mushy.
2. Heat a cast-iron pan or griddle over high heat until smoking. Wipe most of the marinade off the steak and sear it for 3–4 min per side for medium-rare. Rest on a board for 10 min.
3. Meanwhile, add the oil to the hot pan and cook the peppers and onion for 6–8 min, tossing now and then, until charred at the edges but still a little crisp. Season with salt.
4. Warm the tortillas in a dry pan or wrapped in foil in a low oven (150°C, 300°F) for 10 min.
5. Slice the steak thinly across the grain and pile it onto the sizzling vegetables. Let everyone build their own fajitas with avocado, sour cream, coriander and lime.

Tips

• Slicing across the grain (the lines in the meat) is what makes skirt steak tender.
• Use corn tortillas for gluten-free fajitas, and skip the sour cream to keep them dairy-free.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats ¡Hola! Jalapeño