Steak Fajitas with Fresh Lime

Name: Steak Fajitas with Fresh Lime
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 cherry tomatoes; 2 Tbsps hot chili sauce (such as sriracha); 79 milliliters thinly sliced fresh basil; 4 larges garlic cloves, pressed; 1 Tbsp ground cumin; 3 Tbsps fresh lime juice, divided; 1 teaspoon finely grated lime peel; 2 Tbsps olive oil; 1 large onion, halved lengthwise, thinly sliced; 680 grams skirt steaks, each halved

Steak Fajitas with Fresh Lime is From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper.

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Salt And Pepper

Corn Tortilla

Steak

All Purpose Flour

Equipment you will use

Glass Baking Pan

Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl.

Ingredients you will need

Lime Juice

Equipment you will use

Bowl

Pour onion mixture over steaks; turn to coat evenly.

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Steak

Onion

Let marinate 10 minutes.

Heat oil in large nonstick skillet over high heat.

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Cooking Oil

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Frying Pan

Add steaks with onion mixture. Cook steaks 1 minute per side.

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Steak

Onion

Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare.

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Tomato

Steak

Basil

Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors.

Ingredients you will need

Lime Juice

Transfer steaks to work surface.

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Steak

Cut across grain on slight diagonal into 1/2-inch-thick strips.

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Grains

Transfer fajitas to bowl and serve with tortillas.

Ingredients you will need

Tortilla

Equipment you will use

Bowl

Equipment

Glass Baking Pan

Bowl

Frying Pan

Ingredients

Servings:

cherry tomatoes 2Tbsps

hot chili sauce (such as sriracha)79milliliters

thinly sliced fresh basil 4larges

garlic cloves, pressed 1Tbsp

ground cumin 3Tbsps

fresh lime juice, divided 1teaspoon

finely grated lime peel 2Tbsps

olive oil 1large

onion, halved lengthwise, thinly sliced 680grams

skirt steaks, each halved

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Miranda Lambert County Road Merlot Wine. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.