She Strengthens

Gather ‘Round for a Fiesta of Flavors

When it comes to dinner, few dishes bring people together like a sizzling plate of fajitas. The vibrant colors, enticing aromas, and endless combinations of toppings create an experience that’s as much about community as it is about cuisine.

The Perfect Blend of Flavors

Before diving into the recipe, take a moment to prepare a fresh batch of Pico de Gallo salsa. This tangy condiment is the perfect accompaniment to the bold flavors of the fajitas.

Marinade Magic

In a bowl, whisk together a marinade made from soy or tamari sauce, orange and lime juices, canola oil, orange zest, chopped cilantro, garlic, brown sugar, chili powder, and ground cumin. Reserve 1/4 cup of the marinade for later use, then add the remaining mixture to a large zipper-lock plastic bag containing 1 1/2 pounds of skirt steak. Seal and shake the bag to ensure the meat is well coated, then refrigerate for at least 8 hours or overnight.

Grilling to Perfection

When ready to cook, remove the steak from the marinade, letting excess liquid drip off. Meanwhile, toss sliced red and green bell peppers, as well as a large yellow onion, with the reserved 1/4 cup of marinade. Preheat a charcoal grill to medium-high heat, then clean and oil the grill grate. Place a large cast iron frying pan on the grill and add the peppers and onions. Grill the steak on the other side of the grill, covering and cooking until nicely seared and cooked to medium-rare (about 115–120°F).

Assemble and Enjoy

Once the steak is cooked, thinly slice it against the grain and transfer it to the cast iron frying pan with the peppers and onions. Serve immediately with warm flour tortillas, Pico de Gallo salsa, sour cream, guacamole, and shredded Jack cheese. The combination of flavors and textures is sure to delight!

Recipe Details

Yield: 6-8 servings
Total Time: 45 minutes, plus at least 8 hours marinating time
Active Time: 35 minutes

Ingredients

• 1/2 cup soy or tamari sauce
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/4 cup canola oil
• Zest of 1 orange
• 1/4 cup chopped fresh cilantro
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 1/2 pounds skirt steak
• 1 red bell pepper, stemmed, seeded, and cut into strips
• 1 green bell pepper, stemmed, seeded, and cut into strips
• 1 large yellow onion, halved and sliced
• 12-16 fresh flour tortillas, warmed
• Pico de gallo, sour cream, guacamole, and shredded Jack cheese, for serving