Steak Fajitas

 Serves: 1 large tortilla per 100g meat

Time: 1 hour, plus 3-10 hours marinate
Source: Adapted from Serious Eats
Goes with: Tortillas, guasacaca, cheese, salsa, pico de gallo, sour cream, spice mix

Can use hanger/onglet

Prep all sides before frying the meat.

• 1/2 cup soy sauce
• 1/2 cup lime juice
• 1/2 cup rapeseed oil
• 1/4 cup packed brown sugar
• 2 teaspoons ground cumin seed
• 2 teaspoons ground black pepper
• 1 teaspoon ancho/guajillo chili powder
• 3 cloves garlic, minced (about 1 tablespoon)
• 
  
• 1kg trimmed skirt steak, cut into 5/6 inch pieces
• 3 large bell peppers, red/yellow, in strips
• 1 medium onion, sliced 1cm
• tortillas

1. Chop meat and veg
2. Combine ingredients down to garlic (inclusive) in a marinating bowl (meat), whisk to combine
3. Move 1/2 cup of marinade into a second bowl (peppers, onions)
4. (If using) Put spice mix in with the peppers and onions (adds less trad 'expected' fajita taste)
5. Steak into first bowl, peppers and onions into second bowl, refrigerate for 3-10 hours

1. Fry steaks for one minute each side until insides register 47 to 49C, final temp 52 to 54C (medium rare)
2. Tent steaks with foil and rest
3. Fry peppers/onions until softened and beginning to char
4. Pour the rested steak juices into the veg
5. Thinly slice the steak against the grain
6. Serve all in a heap