Steak Fajitas
Prepare steak fajitas with marinated beef, sautéed vegetables, and warm tortillas for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Flank Steak (sliced into thin strips) | 800 | Grams |
| Red Bell Pepper (sliced into strips) | 2 | Count |
| Green Bell Pepper (sliced into strips) | 2 | Count |
| Yellow Onion (sliced into strips) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| Lime (juiced) | 2 | Count |
| Olive Oil (for marinating and cooking) | 4 | Tbsp |
| Ground Cumin | 2 | Tsp |
| Chili Powder | 2 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Flour Tortillas (warmed) | 10 | Count |
| Sour Cream (for serving) | 1 | Cup |
| Fresh Cilantro (chopped, for garnish) | 1 | Bunch |
Instructions
- In a large bowl, combine lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper to create the marinade.
- Add the sliced flank steak to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and sauté the sliced onions and bell peppers until they are tender and slightly charred, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the marinated steak strips and cook for about 5-7 minutes, or until the steak is cooked to your desired level of doneness.
- Return the sautéed vegetables to the skillet with the steak, and stir to combine and heat through.
- Serve the steak and vegetable mixture in warm flour tortillas. Top with sour cream and chopped cilantro.
Prep
- Marinate the steak for at least 2 hours in advance.
Kitchen equipment
Large SkilletCitrus Juicer