Tender marinated steak strips cooked with bell peppers, onions, and served with warm tortillas and fresh toppings.
# What You'll Need:
→ Marinade
01 - 1 lb flank or skirt steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Fajita Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil
→ For Serving
15 - 8 small flour or corn tortillas, warmed
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges (optional)
20 - Sliced avocado or guacamole (optional)
21 - Shredded cheese (optional)
# Directions:
01 - In a medium bowl, combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Add steak strips, toss to coat thoroughly, and marinate for a minimum of 15 minutes or up to 2 hours refrigerated for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place steak strips in a single layer and sear for 2 to 3 minutes per side until browned and just cooked through. Remove steak from skillet and cover to maintain warmth.
03 - Add remaining 1 tablespoon olive oil to the skillet. Incorporate sliced bell peppers and onion, sautéing for 5 to 7 minutes until vegetables are softened with slight charring.
04 - Return the cooked steak to the skillet, toss to combine with vegetables, and heat for an additional 1 to 2 minutes until sizzling.
05 - Serve immediately with warm tortillas alongside optional accompaniments such as sour cream, salsa, cilantro, lime wedges, avocado or guacamole, and shredded cheese.
