Recipe
Fajitas

Source: The Food Lab

Tags: flat iron

Notes

Pico de Gallo

1½ pounds ripe tomatoes, cut into ¼- to ½-inch dice (about 3 cups, see Note above) Kosher salt ½ large white onion, finely diced (about ¾ cup) 1 to 2 serrano or jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa) ½ cup finely chopped fresh cilantro leaves 1 tablespoon lime juice from 1 lime

Toss tomatoes with 1 tsp salt. Drain for 20 - 30 min with strainer.

Combine with onion, chiles, cilantro, and lime juice.

Ingredients

  • ½ cup soy sauce
  • ½ cup lime juice (from 6 to 8 limes)
  • ½ cup canola oil
  • ¼ cup packed brown sugar
  • 2 teaspoons ground cumin seed
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon chili powder (see the headnote)
  • 3 medium cloves garlic, finely minced (about 1 tablespoon)
  • 2 pounds trimmed skirt steak (about 1 whole steak), cut
  • crosswise into 5- to 6-inch pieces (see here for trimming instructions)
  • 1 large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 white or yellow onion, cut into ½-inch slices
  • 12 to 16 fresh flour or corn tortillas, hot
  • 1 recipe Pico de Gallo
  • Guacamole, sour cream, shredded cheese, and salsa, for serving, if desired