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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours. | 2. Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade. | 3. Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes. | 4. Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
jalapeno pepper	1/2		seeded minced	0.8156	0.1828	0.0256	0.0104
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
beef	1 1/2	pounds	cut	806.8218	1.5594	143.9397	24.9505
yellow onion	1		cut	114.84	6.8382	0.8265	9.396
red bell pepper	3		cut	-	-	-	-
vegetable oil	2	teaspoons	divided	78.1547	0.0	0.0	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.