Eosinophilic Esophagitis Friendly Beef Fajitas
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak or flank steak
- 3 tbsp garlic-infused oil, divided
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 2 medium red bell peppers, seeded and sliced into ¼-inch strips
- 1 medium green bell pepper, seeded and sliced into ¼-inch strips
- 6 scallions, green tops only, cut into 2-inch pieces
For serving
- 8 small corn tortillas
- 1 medium lime, cut into wedges
- ½ cup fresh cilantro leaves (optional)
- ½ cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
Instructions
- 1
In a small bowl, whisk together 2 tablespoons of the garlic-infused oil, the lime juice, cumin, smoked paprika, oregano, cayenne, salt, and black pepper until combined.
- 2
Place the steak in a zip-top bag or shallow dish and pour the marinade over it, turning to coat on all sides. Seal and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours. Reserve no portion of the marinade — discard it after the steak is removed.
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