By Traeger Kitchen
Cooking fajitas on a flat top griddle makes the process so easy because you can sear the steak, cook the vegetables, and toast the tortillas in three different heat zones at the same time. If you like spicy food, leave the ribs in the jalapeños.
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|1/4 Cup||chopped cilantro|
|1/2||jalapeño, seeded and ribs removed, if desired, coarsely chopped|
|2 Clove||garlic, chopped|
|2 Tablespoon||fresh lime juice|
|2 Tablespoon||olive oil, plus more as needed|
|2 Teaspoon||kosher salt|
|1 Teaspoon||ground cumin|
|1/2 Teaspoon||freshly ground black pepper|
|1 1/2 Pound||skirt steak, trimmed and cut into 4 pieces|
|3 Tablespoon||canola oil or other neutral flavored oil with a high smoke point|
|2||bell peppers, preferably different colors, sliced into 1/4-inch strips|
|1||yellow onion, halved crosswise and sliced with the grain ¼ inch thick|
|1/2||jalapeño pepper, seeds and ribs removed, if desired, finely chopped|
|1/2 Teaspoon||kosher salt|
|1/2||freshly ground black pepper|
|8||6-inch flour tortillas|
|Fresh cilantro, whole leaves or chopped|
Marinate the steak: In a blender, combine the cilantro, jalapeño, garlic, lime juice, olive oil, the 2 teaspoons salt, cumin, and ½ teaspoon black pepper and blend until pureed. Stream in a little additional olive oil if needed to loosen the marinade. Transfer the marinade to a bowl or resealable bag. Place the skirt steak in the marinade and turn it to coat. Cover or seal and let sit at room temperature for 20 minutes or refrigerate it in the marinade for up to 10 hours.
1/4 Cup chopped cilantro
1/2 jalapeño, seeded and ribs removed, if desired, coarsely chopped
2 Clove garlic, chopped
2 Tablespoon fresh lime juice
2 Tablespoon olive oil, plus more as needed
2 Teaspoon kosher salt
1 Teaspoon ground cumin
1/2 Teaspoon freshly ground black pepper
1 1/2 Pound skirt steak, trimmed and cut into 4 pieces
Preheat 1 zone of the flat top to medium-high, 1 to medium, and 1 to medium-low for 8 to 10 minutes.
Drizzle or squirt the oil over the cooktop then use a spatula to spread the oil in a thin layer. Place the skirt steak on the medium zone and the bell peppers, onion, and jalapeño on the medium-high zone. Season the vegetables with ½ teaspoon salt and ½ teaspoon pepper. Let the meat cook undisturbed until nicely browned on one side but stir and toss the vegetables as they cook. When the meat is browned, flip it over and continue to cook to desired doneness (125°F for medium rare), another 2 to 3 minutes at which point the vegetables should be tender and lightly browned. Meanwhile, place 4 of the tortillas on the medium-low zone and toast them for about 20 seconds on each to warm them. Transfer to a plate or platter (you can stack them) and repeat with the 4 remaining tortillas.
3 Tablespoon canola oil or other neutral flavored oil with a high smoke point
2 bell peppers, preferably different colors, sliced into 1/4-inch strips
1 yellow onion, halved crosswise and sliced with the grain ¼ inch thick
1/2 jalapeño pepper, seeds and ribs removed, if desired, finely chopped
1/2 Teaspoon kosher salt
1/2 freshly ground black pepper
8 6-inch flour tortillas
Transfer the steak to a cutting board and the vegetables to a bowl or platter. Let the steak rest for a couple minutes before slicing.
Slice the steak across the grain about ¼ inch thick and serve with the vegetables in the warm tortillas along with sour cream, lime wedges, guacamole, and additional cilantro, if you like. Enjoy!
Fresh cilantro, whole leaves or chopped
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