¼cupfresh cilantro leaves, chopped, plus more for serving
1 ½poundshanger, skirt or flank steak, halved crosswise
2tablespoonsbutter
1sweet onion, halved and sliced vertically
½teaspoonkosher salt
½red bell pepper, seeded and sliced into strips
½orange bell pepper, seeded and sliced into strips
2wedges of lime
1avocado, pitted and smashed
16warm flour tortillas
Instructions
For the Homemade Fajita Seasoning Blend
Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.
For the Steak Fajitas
In a shallow bowl, combine the garlic, fajita seasoning, ¼ cup olive oil, and cilantro. Toss the steak to coat in the marinade, cover and marinate for 30 minutes.
Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes.
Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.
Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips.
Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
Serve on warm tortillas. Garnish with smashed avocado that's been mixed with a sprinkle of kosher salt and a squeeze of fresh lime juice. Top with Cotija cheese and more cilantro if desired.
Notes
Recipe from Simply Scratch: 120 Wholesome Homemade Recipes Made Easy