Smoky Beef Fajitas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 canned chipotle chiles in adobo, seeded and minced
• 2 cloves garlic, minced
• 5 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice
• 1 tablespoon worcestershire sauce
• 1 lb skirt steak, sliced against the grain â¼ inch thick
• 8 flour tortillas
• 1 medium red bell pepper, cut into 1/3 inch strips
• 1 medium yellow bell pepper, cut into 1/3 inch strips
• 2 medium red onions, halved and sliced lengthwise 1/3 inch thick
• 1 large avocado, coarsely chopped,tossed in the
• 1/2 lemons, juice of or 1/2 lime, juice of
• sour cream, for serving
• pico de gallo
• 1/4 cup loosely packed fresh cilantro leaves

Recipe

• 1 in a large, sturdy plastic bag, combine the chipotles, garlic, 2 tblsps of the olive oil, the lime juice and worcestershire sauce.
• 2 add the skirt steak and marinate for 1 hour.
• 3 preheat the oven to 250f.
• 4 heat a large, cast-iron skillet.
• 5 working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side.
• 6 wrap the tortillas in foil and keep warm in the oven.
• 7 heat 2 tblsps of the olive oil in the skillet until almost smoking.
• 8 add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes.
• 9 add the onions and cook, stirring, until tender and lightly charred, about 5 minutes.
• 10 season with salt and pepper, transfer to a large plate and keep warm in the oven.
• 11 add the remaining 1 tblsp olive oil to the skillet and heat just until smoking.
• 12 pat the steak strips dry with paper towels.
• 13 add half the strips to the skillet in a single layer.
• 14 season with salt and pepper and cook, turning once, until browned, about 2 minutes per side.
• 15 transfer to a plate and cook the remaining steak.
• 16 return all the meat to the skillet and cook, stirring, for 1 minute.
• 17 mound the steak on a plate; serve with the tortillas, onions and peppers, avocado, sour cream, pico de gallo and cilantro.