Which dish changed your life? Antonia reveals how Steak Fajitas inspired her to become a chef!
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Skirt Steak Fajitas with Peppers and Onions
RECIPE COURTESY OF ANTONIA LOFASO
Total: 20 min
Active: 20 min
Yield: 4 servings
1 pound skirt steak, sliced into 1 1/2-inch strips
3 tablespoons cumin powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 red bell pepper, sliced 1 inch thick
1 yellow bell pepper, sliced 1 inch thick
1 small yellow onion, sliced 1 inch thick
1/2 cup roughly chopped cilantro
12 fresh corn tortillas, warmed, for serving
Queso fresco, for serving
Pico de gallo, for serving
1 avocado, sliced
Sour cream, for serving
Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and ten der, 9 to 13 minutes.
Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.
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Antonia Lofaso’s Skirt Steak Fajitas | The Julia Child Challenge | | Food Network