Chili Lime Steak Fajitas
Chili Lime Steak Fajitas
Ingredients:
For Marinade:
3 Tbsp. olive oil
Juice of 3 limes
3 large cloves garlic (diced)
2 tsp. brown sugar
¾ tsp. red chili flakes
¾ tsp. cumin
1½ tsp. fine sea salt
½ tsp. onion powder
½ tsp. paprika
¼ c. cilantro, freshly chopped
For Fajitas:
1½ lbs. skirt steak
1 Tbsp. oil (divided)
3 bell peppers (green, yellow & red, stemmed, seeded, cut into ¼” thick strips)
1 medium onion (cut into ¼” thick strips)
Small tortillas
Preparation:
Add all marinade ingredients to a small bowl. Stir to combine. Set aside. Wash and thoroughly dry steak. Place steak in a 9x11” dish. Pour half of the marinade over steak and reserve second half for cooking the peppers. Cover with aluminum foil or plastic wrap. Marinate in refrigerator for 2 - 3 hours. Remove 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium heat. Once heated, add two tsp. oil and swirl to coat. Add steak to pan, cook for four minutes on each side. Remove steak from pan and let rest for 10 minutes before slicing. Drain excess liquid from skillet. Pour in remaining oil. Add bell peppers and onion and toss to lightly coat. Pour in remaining marinade and stir. Continue cooking until peppers are desired doneness. Slice steak against the grain into ¼” thick slices. Serve steak, peppers and onions in warmed tortillas with guacamole, pico de gallo, sour cream, shredded cheese and any other favorite toppings. Pair with a margarita, of course!
