2tspDried Oregano(can substitute freshly minced if you have it on hand, about 2 TB)
4TBSFresh Cilantro– chopped
8TBSExtra Virgin Olive Oil
1poundSkirt Steak– trimmed of excess fat (about ½ # after trimming) (can substitute Flank Steak)
3Red Bell Peppers– thinly sliced (can use red, yellow, green or a combination)
2Onions– thinly sliced (can use white, yellow, red or a combination)
Tortillas- warmed *I will be providing a recipe for Homemade Tortillas soon!*
Optional for Serving: Lime Wedges, Pico De Gallo, Guacamole, Sour Cream, Cilantro, Shredded Cheese
For the Mojo Marinade:
Using a Mortar and Pestle, Crush the Garlic Cloves, Jalapeno, Salt, Pepper, and Cumin together until the mixture resembles a rough paste. (Options: You can mince the veggies and use a fork to mash together in a bowl if you do not have a mortar and pestle available. You can also use a blender or food processor if you have one readily available).
Transfer the Paste into a medium sized mixing bowl or glass jar. Add the remaining Marinade Ingredients, stir (or shake) to combine. Cover and Refrigerate for at least 2 hours – up to 6 hours.
Once the Marinade has had time to develop flavor in the refrigerator, Pour 1/4th of the marinade into a separate Zip Lock bag. (If you used a glass jar, now you would transfer the mixture to a Zip Lock or a Baking Dish). Add your Skirt Steak to the bag containing 3/4ths of the marinade. Add your vegetables to the remaining marinade.
Shake (or Flip) to thoroughly coat Steak and vegetables. Place in the refrigerator to Marinate for at least 2 hours – up to 8 hours. **no more than 8 hours or Steak will cook due to acidic juices in mojo marinade!**
For the Fajitas:
Preheat a Grill, Cast Iron Skillet, or Grill Pan over Medium-High Heat and lightly oil grates.
Drain the Vegetables from the marinade.
Add Peppers and Onions to Grill or Skillet, season with salt and pepper.
Cook, turning once or twice, about 8 minutes total; or until slightly charred and just cooked through… you don’t want them to be limp and lifeless. Remove to a plate and set aside.
Drain the Beef From the Marinade.
Grill Steaks for about 3-4 minutes per side. Transfer to a Cutting Board or Plate and allow to rest for at least 3 minutes to allow the juices to redistribute.
As Steak rests, warm tortillas (if you are not using fresh homemade tortillas). You can do this in a dry skillet, about 30-45 seconds per side over low heat, until warmed through. Or, in an Oven on your lowest temperature setting for a few minutes, until warmed through.
Once ready to Serve: Thinly Slice the Steak into strips, ACROSS THE GRAIN, on a diagonal.
Inactive Time: 4 hours + Yield: 3 Cups Marinade Serves: 4-6For Serving: Top Warmed Tortilla with Thinly Sliced Mojo Steak, Peppers, Onions, and desired optional garnishes. Or lay everything out on a Build It Yourself Bar for your guests to help themselves.