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Antipasti - Appetizers

Beef Fajitas

Prep Time: Minutes
Cook Time: Minutes



Ingredients: • 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt • 1 teaspoon Pure Lime Extract • 1 teaspoon Black Hawaiian Sea Salt • 1-1/2 teaspoons ground cumin • 1/4 teaspoon ground 5 Peppercorn Mix • 2 Tablespoons Planeta Extra Virgin Olive Oil • 2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or grill pan • 3 assorted colored bell peppers, sliced thin • 1 large red onion or sweet onion, sliced thin • 1/4 cup fresh cilantro sprigs • 12 (7- to 8-inch) flour tortillas, warmed • Guacamole, tomato salsa, and sour cream as sides Preparation: In a large, heavy-duty freezer ziptop bag, combine garlic paste, Pure Lime Extract, cumin, Black Hawaiian Sea Salt, 5 Peppercorn Mix and Planeta Olive Oil. Seal and shake to combine. Place skirt steak, bell peppers,onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate. Recipe adapted from and photo courtesy of

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