Sizzlin' Fajitas

Recipe View Prepare the Marinade: Grind garlic with kosher salt using a mortar and pestle until a smooth paste forms. In a bowl, whisk together the garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper. Pour the marinade into a resealable plastic bag. (5 minutes)

Recipe View Marinate the Steak: Add the skirt steak strips to the bag, ensuring they are well coated with the marinade. Squeeze out any excess air, seal the bag tightly, and marinate in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to fully penetrate the meat. (2 hours - Overnight)

Recipe View Prepare for Cooking: Remove the steak from the marinade, shaking off any excess. Discard the remaining marinade. Preheat the oven to 300 degrees F (150 degrees C). (5 minutes)

Recipe View Warm the Tortillas: Wrap the tortillas tightly in aluminum foil to create a sealed packet. Place the packet on a baking sheet and bake in the preheated oven until warmed through, approximately 10 minutes. Keep warm until serving. (10 minutes)

Recipe View Sauté the Vegetables: Heat 1 tablespoon of canola oil in a large skillet over high heat until the oil begins to smoke. Add the sliced onion and bell pepper to the hot oil and sauté until they are browned and almost tender, about 4 to 5 minutes. Transfer the sautéed vegetables to a plate and set aside. (5 minutes)

Recipe View Cook the Steak (Part 1): Heat another 1 tablespoon of canola oil in the same skillet over high heat until it starts to smoke. Add half of the steak strips to the skillet, ensuring not to overcrowd the pan. Cook until browned on all sides but still slightly pink in the center, about 4 to 6 minutes. Transfer the cooked steak to the plate with the onion and bell pepper. (6 minutes)

Recipe View Cook the Steak (Part 2): Heat the remaining 1 tablespoon of canola oil in the same skillet. Cook the remaining steak strips in the same manner, browning on all sides while maintaining a slightly pink center, approximately 4 to 6 minutes. (6 minutes)

Recipe View Combine and Finish: Return the cooked steak, onion, bell pepper, and any accumulated juices to the skillet. Add the minced garlic and 0.25 teaspoon of salt. Cook and stir until the garlic is fragrant and everything is heated through, about 1 to 2 minutes. Remove from heat. (2 minutes)

Recipe View Assemble and Serve: Divide the sizzling steak and vegetable mixture evenly among the warm tortillas. Serve immediately with your favorite toppings, such as sour cream, shredded Cheddar or Monterey Jack cheese, and lime wedges.