INGREDIENTS
1/4 c. extra-virgin olive oil, plus more for cooking
Juice of 1 lime
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 lb. skirt steak
Kosher salt
Freshly ground black pepper
1 bell pepper, thinly sliced
1 large onion, sliced into half moons
Tortillas, for serving
Sour cream, for serving
Cilantro, for serving
Pico de Gallo, serving
DIRECTIONS
- In a large bowl, whisk together olive oil, lime juice, oregano, cumin, and chili powder. Toss steak in mixture and cover bowl with plastic wrap. Refrigerate for 20 minutes and up to 4 hours.
- Preheat grill to medium-high. Place a fajita pan (or cast-iron skillet) directly on hot grill and drizzle a thin layer of olive oil to coat. Add onion and bell pepper and season with salt and pepper. Cook, stirring occasionally, until veggies are soft, about 5 minutes. Remove from heat.
- Meanwhile, shake off excess marinade from steak and season both sides with salt and pepper. Place on grill and cook to your liking, about 4 minutes per side for medium-rare. Let rest 10 minutes before slicing (against the grain!) into strips. Add sliced steak to skillet with veggies.
- Garnish steak and veggies with cilantro and serve immediately with tortillas, sour cream, cilantro, and pico de gallo.
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DR::JG
