1/4cupfresh cilantro leaveschopped plus more for serving
1 1/2poundsskirt steakhalved crosswise
2tablespoonsunsalted butter
1tablespoonolive oil
1sweet onionhalved and sliced vertically
1/2teaspoonkosher salt
1/2red bell peppersliced into strips
2wedges of lime
Instructions
In a shallow bowl, combine the garlic, fajita seasoning, grape-seed oil and cilantro. Toss the steak to coat in the marinade. Cover and marinate for 30 minutes.
Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, olive oil, and onion in the skillet. Season with salt, stir and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes. Add the peppers and cook for 5 - 6 minutes more, depending on how you want them. Transfer the onion and peppers to a small dish.
Working in two batches, sear the steak on both sides for 3- 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips. Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm. Serve with warm tortillas, guacamole, cotija cheese and pico de gallo.
Notes
Enjoy!
Recipe Courtesy of Laurie McNamara
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