Entrée: Mexico – Fajitas de Res (Beef Fajitas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 15 min

Total 37 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) skirt steak
8 oz (225 g) cremini mushrooms
2 bell peppers (mixed colors)
1 medium yellow onion
1 lime
2 cloves garlic
1 tbsp (15 ml) chili powder or fajita seasoning
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) vegetable oil
8 flour or corn tortillas
Salt and black pepper to taste

Show original ingredient measurements

1 1 / 2 lb / 680 g skirt steak
8 oz / 225 g cremini mushrooms
2 bell peppers (mixed colors)
1 medium yellow onion
1 lime
2 cloves garlic
1 tbsp chili powder or fajita seasoning
1 tsp ground cumin
2 tbsp (30 ml) vegetable oil
8 flour or corn tortillas
Salt and black pepper to taste

Instructions

1. Slice skirt steak thinly across the grain; toss with minced garlic, lime juice, chili powder, cumin, salt, pepper and a little oil; let rest 15–30 minutes.  
2. Slice peppers, onions and cremini mushrooms into strips.  
3. Heat a large skillet or griddle over high heat with oil; cook steak in batches 1–2 minutes per side until just browned; remove and keep warm.  
4. In same pan, add more oil if needed and stir-fry peppers, onions and mushrooms until softened and lightly charred, 5–7 minutes.  
5. Return steak to the pan, toss to combine and heat through, adjust seasoning with lime and salt.  
6. Serve hot with warmed tortillas and lime wedges.