Steak Fajitas

Izak is my secret to flavorful fajitas. Just make a simple marinade for skirt steak, then grill or pan fry. Cook some onions and peppers and serve with tasty fixings like pico de gallo.

Author

Christian Leue

Servings

4-6

Category

Dinner

Ingredients

• 1 skirt steak (inside or outside are both fine and will weigh a bit less than two pounds)*
• 2 Tbsp Izak N37
• 2 Tbsp olive oil
• 1/4 cup orange juice
• Juice of 1 small lime
• 1 large yellow onion, peeled and sliced lengthwise
• 3 sweet peppers (I like a mix of green and orange), stemmed, seeded, and sliced
• Olive oil
• Salt
• 2 tsp Izak N37
• Flour tortillas, store bought or homemade
• Sour cream
• Pico de gallo
• Avocado
• Fresh lime juice

Directions

1. Cut the steak into manageable lengths, then mix in a bag with the marinade ingredients and allow to rest in the refrigerator for at least 3 hours, or overnight.
2. Heat a large skillet or grill pan over medium-high heat or prep a grill for direct cooking over medium-high heat.
3. Remove the steak from the marinade, pat dry, season with salt, and cook, flipping regularly to a new spot on the skillet, until both sides are browned (about 5-8 minutes total for medium rare depending on steak thickness).
4. Allow the steak to rest on a wooden cutting board and add a splash of olive oil, the sliced peppers and onions, and 2 teaspoons of Izak to the same pan. If grilling cook these in a pan on the side burner or placed on the grill grates. Cook, stirring frequently, just until the peppers are softened and the onion is translucent, about 5-6 minutes.
5. Remove the peppers and onions to the cutting board and then thinly slice the steak against the grain.
6. Serve with tortillas, sour cream, pico de gallo, and avocado, Like heat? Try some Primonition Hot Sauce.