Ingredients:STEAK MARINADE:⅓ cup lime juice¼ cup pineapple juice (no sugar added)2 tablespoons Worcestershire sauce3 tablespoons olive oil1 tablespoon minced garlic2 teaspoon EACH: ground cumin AND chili powder (or more to taste)1 teaspoon smoked paprika½ teaspoon red pepper flakes (or more to taste)1 teaspoon salt and ½ teaspoon black pepper¼ cup chopped cilantroFAJITAS:1 ½ – 2 pounds skirt or flank steak1 tablespoon oil (high heat)2 medium white onions, sliced1 large poblano, ribs and seeds removed then sliced2-3 bell peppers (any color you please!)OPTIONAL:guacamole,salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.
Now that the Super Bowl is over, let’s talk about our regular weekday dinner – SteakFajitas. What I love about fajitas is that on top of the filling, you can freely add a lot of your favorite toppings according to your taste
This is also a very traditional Fajitas recipe in that it is made with flank steak now if you want to be a true purist it should be skirt steakthere is a slight difference but they are fairly interchangeable and either will work in my opinion rather well
Serve them with whatever you've got coming off the grill, from steak to chicken. Well, it's because I can honestly say of all the roasted potatoes I've made over the years, and trust me, there have have been a lot, these are hands down thebest tasting, most tender, perfectly what I was looking for version