Cilantro and lime are not just for salads. They are also great ingredients to add to a marinade. Combined with the flavors of garlic and ground cumin, they make a wonderful marinade for steak fajitas. When I make fajitas, I marinade and grill one flank steak (about 2 pounds). I also grill sliced peppers and onions in my grill basket for extra flavor. I find that the marinade and the flavor from the grill add plenty of flavor – no additional sauces needed.
- 4 cloves garlic, minced
- 2 tablespoons cilantro, chopped
- Zest and juice from one lime
- 1 teaspoon ground cumin
- 2 pounds flank steak, trimmed of visible fat
- 1 large sweet onion
- 4 small bell peppers (or two large) – I used red, yellow, orange, and green
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- Small flour tortillas
Combine the garlic, cilantro, zest, lime juice, 3 tablespoons of olive oil, cumin, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon of black pepper in a small bowl. Tenderize the steak and transfer to a large zipper bag. Pour the marinade over the steak and seal the bag, removing as much air as possible. Chill in the refrigerator for at least 30 minutes.
Slice the onion and bell peppers into long strips. Toss with a tablespoon of olive oil and season with salt and pepper.
Grill the steak, as desired. Grill the onion and bell peppers in a grill basket over medium heat until tender. Let the steak rest for 5 minutes prior to slicing it. Serve the sliced steak, peppers, and onions with warmed tortillas. Top with shredded cheese, sour cream, and your other favorite toppings.