Chipotle Steak Fajitas
Time: 20 minutes
Preheat oven to 425 degrees
4 chipotle peppers from a can in adobo sauce
½ cup olive oil, plus 3 tablespoons
2 teaspoons cumin
8 garlic cloves, minced
1 ½ bunch cilantro, chopped
juice of 2 limes
2 ½ teaspoons salt
2 lbs skirt steak
1 yellow bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
8-10 flour tortillas, toasted
1. In a blender add chipotle, olive oil, cumin, 6 garlic cloves, 1 bunch of cilantro and lime juice. Blend for 1 minute; reserve ½ cup.
2. Season steak evenly on both sides with salt. Place steak in a zip lock bag with marinade coat evenly. Place in refrigerator for 3 hours.
3. Heat 3 tablespoons of oil in a heavy bottom skillet over medium-high heat, cook steak for 3 minutes each side. Remove steak from skillet and sit to the side for 5 minutes then slice. While steak is resting, add onions, peppers and garlic to skillet and cook for 5 minutes. Add steak and cook for 2 minutes, cut off heat.
4. Assemble fajitas: tortilla, steak, onions and peppers, reserved marinade and cilantro.