Summer Fajitas

These summer fajitas are full of flavor. The juicy skirt steak combined with the avocado corn salad and the roasted veggies give it the perfect flavor profile.

Ingredients:

Marinade for steak:

• 1.5-2 lbs skirt steak

• Juice of two limes

• 1/3 cup olive oil

• 1/3 cup Worcestershire sauce

• 1/3 cup soy sauce

• 3 garlic gloves, minced

• 1 tsp smoked paprika

• 1 tsp onion powder

Roasted Veggies:

• 1/2 red pepper, sliced

• 1/2 yellow pepper. sliced

• 1/2 yellow onion, sliced

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cumin

Avocado corn salad - Recipe is on by blog as well!

Directions;

1. Start by mixing all your marinade ingredients into a bowl. Place your steak in a dish or plastic bag and pour marinade all cover making sure all the surface is coated.

2. Preheat oven to 425 degrees and place your veggies on a sheet pan and mix with 2 tbsp olive oil and all seasonings listed. Cook in over for 15-20 minutes.

3. Heat skillet on medium-high heat with 2 tbsp olive oil. Sear steak on both sides for 4-5 minutes depending on how thick your skirt steak is. ( I cut my mine in half making it easier to fit into the pan.) Once finished, let steak rest for 10 minutes, then slice thinly.

4. Warm flour tortillas in pan or in microwave for 15 seconds.

5. Assemble your fajitas however you like! I added the steak, then lots of avocado corn salad, roasted veggies, and fresh pico!