- Chef's Knife: Versatile tool for slicing and dicing ingredients like meat (steak) and vegetables (onions, peppers).
- Meat Slicer: For evenly cutting steak into thin strips suitable for fajitas.
- Cutting Board: Essential for preparing your ingredients on a safe surface.
- Non-stick Skillet or Fry Pan (12" to 14"): Ideal for sautéing vegetables and searing steak without sticking.
- Stirring Spoon & Spatula Set: To properly toss ingredients while cooking and flipping the steak.
- Tongs: For safely handling hot food items like cooked meat or vegetables during assembly.
- Measuring Cups and Spoons: Useful for precise measurements of any marinade components.
- Whisk: If you're preparing a lime juice-based dressing or marinade (optional but helpful).
- Serving Platter: A nice presentation piece to assemble and serve your steak fajitas.
- Steamer Basket (optional): For steaming any vegetables included in the recipe if you prefer a healthier cooking method.
2 12-ounce skirt steaks, each halved
3 tablespoons fresh lime juice, divided
1 large onion, halved lengthwise, thinly sliced
4 large garlic cloves, pressed
1 1/2 tablespoons hot chili sauce (such as sriracha)*
1 tablespoon ground cumin
1 teaspoon finely grated lime peel
2 tablespoons olive oil
12 cherry tomatoes
1/3 cup thinly sliced fresh basil
*Available in the Asian foods section of many supermarkets and at Asian markets.
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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