Lime Marinated Steak Fajitas
Flank steak marinated in lime juice and spices, seared hot and served with peppers and onions in warm tortillas.
Equipment
- Large cast iron skillet
- Mixing bowl
- Sharp knife
- Tongs
Ingredients
Main Ingredients
- 1 lb flank steak or sirloin, sliced thinly against the grain after cooking
- ¼ cup olive oil plus 1 tbsp for the pan
- 3 tbsp fresh lime juice
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1 pinch granulated sugar optional
- 2 large bell peppers sliced, any color
- 1 large onion sliced
- 4 large flour tortillas 10 inch
- 1 avocado sliced
- 1 cup salsa
- ½ cup sour cream
- ¼ cup fresh cilantro chopped
Instructions
Cooking
- Marinate. Whisk the oil, lime juice, garlic, and spices, add the steak, and refrigerate for 1 to 4 hours.
- Sear. Cook the steak in a smoking hot skillet for 2 to 3 minutes per side until at least 145 degrees F, then cover with foil.
- Saute the vegetables. Cook the peppers and onion in 1 tbsp oil for 3 to 5 minutes until soft with a slight crunch.
- Slice. Rest the steak for 5 minutes and slice thinly against the grain.
- Serve. Warm the tortillas and fill with steak, vegetables, avocado, salsa, sour cream, and cilantro.
Notes
Substitutions: Use skirt steak for flank and honey in place of the pinch of sugar.
Tips: Marinate no longer than 4 hours and slice the steak thinly against the grain.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat to 165 degrees F.