Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
35 mins
Total Time:
1 hr
Servings:
12
Ingredients
Directions
Whisk lime juice, cilantro, olive oil, jalapeño, garlic, and cumin together in a large glass or ceramic bowl until well combined. Add skirt steak, bell peppers, and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
Remove steak, bell peppers, and onion from marinade and shake off excess; discard remaining marinade.
Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Add steak; cook and stir until browned on all sides and still pink in center, about 3 minutes per side. Transfer steak to a plate, tent with aluminum foil, and rest for 5 minutes.
Meanwhile, heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add bell peppers and onion; cook until just tender but still crisp to the bite, 5 to 6 minutes. Return steak to the skillet; cook and stir until heated through.
Cook’s Note
You can use any color bell peppers.
You can use flank steak, carne asada, or chicken instead of skirt steak.
The nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
112
Calories
7g
Fat
4g
Carbs
7g
Protein
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