Cooking Instructions
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Step 1
In a small bowl, combine the
Fajita Seasoning (10 g)
,
Ground Cumin (as needed)
,
Dried Oregano (as needed)
,
McCormick® Garlic Powder (3 g)
,
Paprika (2 g)
,
Brown Sugar (5 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mix well.
Step 2
In a large tray or ziplock bag, season the
Skirt Steak (455 g)
with half of the fajitas seasoning mixture and
Sunflower Oil (15 mL)
. Mix well and marinate for at least an hour but better overnight in the fridge.
Step 3
30 minutes before you are ready to cook the steak, prepare your veggies. In a large mixing bowl, combine
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
, and
Red Onion (1)
with the remaining
Sunflower Oil (15 mL)
, and the remaining half of the fajitas seasoning mixture. Mix well.
Step 4
Heat a cast iron skillet with a little oil over high heat until there is some smoke. Cook the steak for about 1-2 minutes on each side or until it reaches your desired doneness.
Step 5
Transfer the steak to the cutting board and cover with aluminum foil. Let the meat rest for about 5 minutes.
Step 6
Meanwhile, in the same skillet over high heat, cook the veggies for about 5 minutes. Stirring occasionally. Once done, turn off the heat.
Step 7
Cut the steak against the grain to desired thickness. Bring the steak strips back to the skillet.
Step 8
Garnish with
Fresh Cilantro (1/4 bunch)
. Serve hot along with
Small Corn Tortillas (12)
,
Guacamole (225 g)
,
Pico de Gallo (240 g)
,
Sour Cream (240 g)
, and
Lime Wedges (1)
on the side.
