This recipe uses skirt steak, but other cuts such as rib eye, New York strip, top sirloin or flank also work well. Blue cheese or crumbled goat cheese can be substituted for the Gorgonzola. Salsa also makes a wonderful accompaniment to the fajitas.
|6 tablespoons vegetable oil, divided||2 yellow onions, sliced thin|
|2 garlic cloves, minced||1 red bell pepper, sliced thin|
|1 tablespoon ground cumin||1 yellow bell pepper|
|2 tablespoons kosher salt, divided||2 avocados, peeled, pitted and mashed with 1 tablespoon fresh lime juice and a pinch salt, for serving|
|1 1/4 pounds skirt steak||1/4 pound Gorgonzola cheese, crumbled, for serving|
|8 corn tortillas|
In a nonreactive pan, combine 2 tablespoons of the oil, garlic, cumin and 1 1/2 teaspoons salt with the steak. Coat the steak well and marinate in the refrigerator at least 2 hours or overnight.
Allow steak to come to room temperature for 1 hour before cooking. Slice the meat into 1/4-inch strips. Set aside.
Preheat oven to 350 degrees F. Wrap the tortillas in foil and warm in oven for 15 minutes.
In a large saute pan, heat 1 tablespoon of the remaining oil over high heat. Add the onions and peppers in two batches, adding more oil each time, and sprinkle with the remaining salt. Stir and cook until charred slightly on edges and onions are tender, about 5 minutes. Remove from pan and keep warm. Add the remaining 2 tablespoons oil in the same pan; when almost smoking, add the beef strips in two batches. Cook until browned, about 3 to 5 minutes.
Remove tortillas from oven and place warm peppers and onions, steak, avocado and Gorgonzola on a platter or serving tray along with the tortillas and serve at once.
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