Beef Steak Fajitas with Orange Lime Marinade
Skirt steak marinated in orange and lime, seared hot, and served with charred peppers and onions in warm flour tortillas.
Equipment
- Large cast iron skillet
- Zip top bag
- Tongs
- Sharp knife
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb skirt steak or rump or flank steak, for the beef
- ¼ cup fresh orange juice from 1 orange, for the marinade
- 2 tbsp lime juice for the marinade
- 2 cloves garlic, minced for the marinade
- ½ tsp ground cumin for the marinade
- ½ tsp ground coriander for the marinade
- ½ tsp onion powder for the marinade
- 1 tsp smoked chili powder for the marinade
- ½ tsp kosher salt for the marinade
- ¼ tsp black pepper for the marinade
- 2 tbsp vegetable oil divided, for cooking
- 2 bell peppers, sliced for cooking
- 1 large onion, halved and sliced for cooking
- ¼ tsp kosher salt for cooking
- 12 small flour tortillas warmed, for serving
- 1 avocado, sliced for serving
- ¼ cup fresh cilantro, chopped for serving
- ½ cup sour cream for serving
- 1 lime, cut into wedges for serving
- 1 cup tomatoes, sliced, or pico de gallo for serving
Instructions
Cooking
- Marinate. Combine the steak with the juices, garlic, spices, 1/2 teaspoon salt, and pepper in a zip bag and chill 2 hours to overnight.
- Prep to sear. Let the steak sit out 30 minutes, pat it dry, discard the marinade, and rub with 1 tablespoon oil.
- Sear. Cook on a very hot grill or skillet, 3 to 4 minutes per side for skirt steak, then check for 145 degrees F in the center for medium. Rest under foil.
- Char the onions. Cook the onion with 1/8 teaspoon salt in 1/2 tablespoon oil until soft and charred.
- Char the peppers. Cook the peppers with the remaining salt in the last 1/2 tablespoon oil until blistered.
- Slice and serve. Slice the steak against the grain and serve with warm tortillas and toppings.
Notes
Substitutions: Use flank or rump steak for the skirt steak, and pico de gallo for the sliced tomatoes.
Tips: Slice against the grain and cook the vegetables separately so they char instead of steam.
Storage: Refrigerate components separately up to 4 days or freeze cooked steak up to 2 months.