Ingredients:
For the Marinade & Steak:
- 1 ½ pounds flank steak or skirt steak
- 3 tablespoons olive oil
- Juice of 2 limes
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the Fajitas:
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 large yellow (or onion) or a mix of onions, thinly sliced
- 1-2 tablespoons olive oil
- Optional: 1 jalapeño, sliced (for extra heat)
To Serve:
- Warm flour or corn tortillas
- Toppings such as:Sour cream or Greek yogurtGuacamoleFresh salsa or pico de galloFresh cilantro, choppedLime wedges
- Sour cream or Greek yogurt
- Guacamole
- Fresh salsa or pico de gallo
- Fresh cilantro, chopped
- Lime wedges
- Sour cream or Greek yogurt
- Guacamole
- Fresh salsa or pico de gallo
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- Marinate the Steak:In a bowl or resealable plastic bag, combine the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper.Add the steak, ensuring it’s well coated in the marinade. Seal or cover and refrigerate for at least 1 hour, preferably up to 4 hours (avoid marinating longer than 8 hours to prevent the acid from toughening the meat).
- In a bowl or resealable plastic bag, combine the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- Add the steak, ensuring it’s well coated in the marinade. Seal or cover and refrigerate for at least 1 hour, preferably up to 4 hours (avoid marinating longer than 8 hours to prevent the acid from toughening the meat).
- Prepare the Vegetables:While the steak marinates, slice the bell peppers, onions, and jalapeño (if using).Toss the sliced vegetables with a tablespoon or two of olive oil, a pinch of salt, and pepper.
- While the steak marinates, slice the bell peppers, onions, and jalapeño (if using).
- Toss the sliced vegetables with a tablespoon or two of olive oil, a pinch of salt, and pepper.
- Cook the Steak:Preheat a grill or a large skillet (cast-iron works best) over medium-high heat.Remove the steak from the marinade (discard the marinade) and cook the steak for about 4-5 minutes per side for medium-rare, or adjust the time to your desired doneness.Once cooked, transfer the steak to a cutting board and allow it to rest for 5 minutes. Then slice it thinly against the grain.
- Preheat a grill or a large skillet (cast-iron works best) over medium-high heat.
- Remove the steak from the marinade (discard the marinade) and cook the steak for about 4-5 minutes per side for medium-rare, or adjust the time to your desired doneness.
- Once cooked, transfer the steak to a cutting board and allow it to rest for 5 minutes. Then slice it thinly against the grain.
- Sauté the Vegetables:In the same skillet (or on the grill, using a grill basket) add the sliced peppers and onions.Sauté over medium-high heat for about 5-7 minutes until the vegetables are tender yet still crisp, with slightly charred edges.
- In the same skillet (or on the grill, using a grill basket) add the sliced peppers and onions.
- Sauté over medium-high heat for about 5-7 minutes until the vegetables are tender yet still crisp, with slightly charred edges.
- Assemble the Fajitas:Warm your tortillas (in a dry skillet, microwave, or directly on the grill for a few seconds).Place a generous portion of sliced steak on each tortilla, and top with a mix of the sautéed vegetables.Add any desired toppings such as a dollop of sour cream, guacamole, fresh salsa, cilantro, and a squeeze of lime juice.
- Warm your tortillas (in a dry skillet, microwave, or directly on the grill for a few seconds).
- Place a generous portion of sliced steak on each tortilla, and top with a mix of the sautéed vegetables.
- Add any desired toppings such as a dollop of sour cream, guacamole, fresh salsa, cilantro, and a squeeze of lime juice.
- Serve and Enjoy:Serve the fajitas hot with extra lime wedges on the side.Enjoy this flavorful and colorful meal that’s perfect for a family dinner or a casual get-together.
- Serve the fajitas hot with extra lime wedges on the side.
- Enjoy this flavorful and colorful meal that’s perfect for a family dinner or a casual get-together.
- In a bowl or resealable plastic bag, combine the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- Add the steak, ensuring it’s well coated in the marinade. Seal or cover and refrigerate for at least 1 hour, preferably up to 4 hours (avoid marinating longer than 8 hours to prevent the acid from toughening the meat).
- While the steak marinates, slice the bell peppers, onions, and jalapeño (if using).
- Toss the sliced vegetables with a tablespoon or two of olive oil, a pinch of salt, and pepper.
- Preheat a grill or a large skillet (cast-iron works best) over medium-high heat.
- Remove the steak from the marinade (discard the marinade) and cook the steak for about 4-5 minutes per side for medium-rare, or adjust the time to your desired doneness.
- Once cooked, transfer the steak to a cutting board and allow it to rest for 5 minutes. Then slice it thinly against the grain.
- In the same skillet (or on the grill, using a grill basket) add the sliced peppers and onions.
- Sauté over medium-high heat for about 5-7 minutes until the vegetables are tender yet still crisp, with slightly charred edges.
- Warm your tortillas (in a dry skillet, microwave, or directly on the grill for a few seconds).
- Place a generous portion of sliced steak on each tortilla, and top with a mix of the sautéed vegetables.
- Add any desired toppings such as a dollop of sour cream, guacamole, fresh salsa, cilantro, and a squeeze of lime juice.
- Serve the fajitas hot with extra lime wedges on the side.
- Enjoy this flavorful and colorful meal that’s perfect for a family dinner or a casual get-together.
