Ingredients
For the Marinade:
- 1/3 cup freshly squeezed lime juice (about 2-3 limes)
- 1/4 cup olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
For the Fajitas:
- 1 – 1.5 pounds flank steak, skirt steak, or sirloin (thinly sliced against the grain is best)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
To Serve:
- Flour tortillas or corn tortillas
- Guacamole
- Sour cream
- Salsa
- Shredded cheddar cheese
- Cilantro, chopped (optional)
- Lime wedges
Instructions:
- Marinade: In a small bowl, whisk together all marinade ingredients. In a large zip-top bag or shallow dish, combine the steak and marinade. Seal or cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- Cook Vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the onions and bell peppers and cook, stirring occasionally, for 5-7 minutes or until softened and slightly charred. Season with salt and pepper, then remove from skillet and set aside.
- Cook Steak: Heat remaining 1 tablespoon of olive oil in the same skillet over high heat. Remove steak from marinade, shaking off excess. Cook steak in a single layer (you may need to work in batches) for about 1-2 minutes per side for medium-rare, or until desired doneness. Let the steak rest 5 minutes before slicing thinly against the grain.
- Assemble: Warm tortillas according to package instructions. Assemble your fajitas by layering on the steak, peppers and onions, and your favorite toppings.
Tips:
- Steak choice: Flank and skirt steak are traditional, but sirloin can work too. Slice thinly against the grain for the most tender bites.
- Sizzling platter: For that restaurant-style sizzle, heat a cast-iron plate or skillet over high heat. Add a touch of oil, then carefully layer the fajita filling on the hot plate.
- Make it your own: Customize toppings – try refried beans, hot sauce, sliced avocado, or your favorite type of cheese!
Enjoy your homemade sizzling steak fajitas!
