Prep Time::10 mins
Cook Time::15 mins
Additional Time::35 mins
Total Time:: 1 hr
Servings::12
Yield::12 servings
Ingredients
Oops! Something went wrong. Our team is working on it.
¼ cup lime juice
¼ cup chopped fresh cilantro
½ jalapeno pepper, seeded and minced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 ½ pounds beef skirt steak, cut across the grain into 1/2-inch strips
1 yellow onion, cut into 1/2-inch strips
3 red bell peppers, cut into 1/2-inch strips
2 teaspoons vegetable oil, divided, or as needed
Directions
Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
Cook's Notes:
You can use any color bell peppers in place of the red bell peppers, if desired.
You can use flank steak, carne asada, or chicken in place of the skirt steak, if desired.
Nutrition:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.