Ingredients:
- 2 pounds skirt, flank, sirloin, or hanger steak, sliced into ½ inch strips
- 1 red pepper, deseeded and sliced into thin strips
- 1 green or yellow pepper, deseeded and sliced into thin strips
- 1 medium onion, peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cloves garlic, minced
- 6-8 tortillas, warmed
Instructions:
- Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag.
- Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight-fitting lid. Shake until well combined.
- Pour ⅓ of the marinade over the steak, ⅓ of the marinade over vegetables, and reserve the remaining marinade in the jar for using when cooking the steak fajitas.
- Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender-crisp, about 5 minutes.
- Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
- Serve with warm tortillas and desired optional garnishes.
ENJOY your delicious Steak Fajitas!
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