Fajitas With Peppers And Red Onions

Recipe Ingredients

4		Garlic cloves - or to taste
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Fresh lime juice
5 tablespoons	75ml	Vegetable oil
1/2 tablespoon	7.5ml	Toasted and ground cumin seed
1		Fresh jalapeño pepper - (to 2) - minced
		Freshly-ground black pepper - to taste
2 1/2 lbs	1135g / 40oz	Skirt steak
2 lbs	908g / 32oz	Red bell peppers - cut into strips (large)
2 lbs	908g / 32oz	Green bell peppers - cut into strips (large)
2 lbs	908g / 32oz	Yellow bell peppers - cut into strips (large)
1 lb	454g / 16oz	Red onion - halved lengthwise, (large)
		And cut into strips
1/8 cup	2g / 0.1oz	Minced fresh cilantro leaves
16		Store-bought flour tortillas - warm
		Tomato salsa - as accompaniment
		Chunky guacamole - as accompaniment

Recipe Instructions

With a mortar and pestle mash 3 of the garlic cloves and the salt to a paste. In a glass baking dish combine the paste, lime juice, 3 tablespoons of the oil, cumin seed, jalapeños, and pepper. Add the steak and let marinate at room temperature, turning twice, for 2 hours. The steak can be marinated and kept refrigerated, covered, overnight.

In a large skillet cook the bell peppers and onions with salt and pepper to taste in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until tender. Add the remaining garlic clove, minced, and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the coriander. Toss to combine and keep warm on a platter.

Drain the steak and pat dry. Cook on a preheated grill pan for 3 to 4 minutes on each side for medium-rare meat. Transfer it to a cutting board and let it stand for 3 minutes. Cut diagonally into pieces and transfer with any accumulated juices to the platter. Wrap the steak and vegetable mixture in the tortillas and serve with salsa and guacamole.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9634) - from the TV FOOD - NETWORK

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