Eosinophilic Esophagitis Friendly Classic Beef Fajitas
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.6(11)
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1 ½ lb skirt steak, trimmed
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh orange juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the peppers and onions
- 1 tbsp olive oil
- 1 large yellow onion, halved and sliced ¼-inch thick
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- ½ tsp kosher salt
For serving
- 8 flour tortillas (6-inch)
Chef's tipWarm briefly before folding to improve flexibility. - sour cream, for serving (optional)
Can be omittedsour cream
- guacamole or sliced avocado, for serving (optional)
- fresh salsa or pico de gallo, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large zip-top bag or shallow dish, whisk together the lime juice, orange juice, 2 tbsp olive oil, garlic, cumin, chili powder, smoked paprika, 1/2 tsp salt, and black pepper. Add the skirt steak, seal or cover, and turn to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
- 2
Remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels.
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