SKIRT STEAK FAJITAS WITH PEPPERS AND ONIONS

Skirt Steak Fajitas with Peppers and Onions image

Provided by Antonia Lofaso

Time 20m

Yield 4 servings

Number Of Ingredients 14

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1 pound skirt steak, sliced into 1 1/2-inch strips
3 tablespoons cumin powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 red bell pepper, sliced 1 inch thick
1 yellow bell pepper, sliced 1 inch thick
1 small yellow onion, sliced 1 inch thick
1/2 cup roughly chopped cilantro
12 fresh corn tortillas, warmed, for serving
Queso fresco, for serving
Pico de gallo, for serving
1 avocado, sliced
Sour cream, for serving

Steps:

Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.