- Electric Frying Pan: Ideal for evenly searing steak and sautéing vegetables at high heat with a non-stick surface to minimize oil use.
- Cast Iron Skillet: Traditional choice offering excellent heat retention and distribution, should be well seasoned before use.
- Fajita Press: Perfect for evenly cooking skirt steak against hot surfaces without tearing or overcooking.
- Cutting Board: Ensures safe preparation and cutting of ingredients required in the fajita recipe, such as steak, bell peppers, onions, etc.
- Colander: Rinses and drains fresh vegetables like bell peppers or onions before cooking.
- Measuring Cups & Spoons: Ensures precise seasoning of the steak and vegetables for a well-balanced flavor in fajitas.
- Oven Mitts: Provides safe handling when working with hot pans and skillets on the stovetop.
2 skirt steaks (about 1 1/2 pounds each)
1/2 cup fresh lime juice (about 4 limes)
1/2 cup chopped fresh cilantro
2 teaspoons minced jalapeño pepper
2 teaspoons finely minced garlic
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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