Fajitas De Arrachera

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large non-reactive bowl, whisk together the lime juice, orange juice, tamari, olive oil, minced garlic, and all dried spices to create the marinade.

   Ca. 5 min.

   Kokkens note: Using a bowl or a resealable bag both work well for marinating.

2. 2

   Add the skirt steak to the marinade, turning it to ensure it is fully coated. Cover the bowl and refrigerate for at least 2 hours, and up to 8 hours for deeper flavor.

   Ca. 2 min.

   Kokkens note: For best results, take the steak out of the fridge 30 minutes before cooking to let it come to room temperature.

3. 3

   Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil.

   Ca. 2 min.

   Kokkens note: A cast-iron skillet is ideal for getting a good char on the vegetables and a great sear on the steak.

4. 4

   Add the sliced bell peppers and onion to the hot skillet. Sauté, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp and have some charred spots.

   Ca. 8 min.

   Kokkens note: Don't overcrowd the pan; cook the vegetables in batches if necessary to ensure they sauté rather than steam.

5. 5

   Transfer the cooked vegetables to a platter and set aside.

   Ca. 1 min.

6. 6

   Increase the skillet heat to high. Remove the steak from the marinade, allowing any excess to drip off, and place it in the hot skillet.

   Ca. 1 min.

   Kokkens note: Discard the leftover marinade for food safety.

7. 7

   Sear the steak for 3-5 minutes per side for a medium-rare finish, adjusting time based on the thickness of the cut.

   Ca. 8 min.

   Kokkens note: Avoid moving the steak while it's searing to develop a good crust.

8. 8

   Transfer the cooked steak to a cutting board and let it rest for 10 minutes.

   Ca. 10 min.

   Kokkens note: Resting is crucial; it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

9. 9

   Thinly slice the rested steak against the grain. Serve immediately with the warm vegetables and optional corn tortillas.

   Ca. 3 min.

   Kokkens note: Slicing against the grain shortens the muscle fibers, making the meat much more tender to eat.