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+ servings

Chili Lime Steak Fajitas

Serving Size: 10
These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

Recipe by:

Cook Times

Active Prep15
Hands-On Cook15
Passive10
Total Time40 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Mixing bowls, Saute pan, Sharp Knives, Whisk

Ingredients

For the Marinade

  • 1/3 cup extra virgin olive oil
  • 1 zest from 1 lime
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro fresh chopped
  • 2 teaspoon oregano dried
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 2 teaspoon Kosher salt
  • 2.5 pound flank steak or flat iron, or skirt or rump steak

For the Fajitas

  • 3 cup red bell pepper different colors: red, yellow and green, seeded and sliced
  • 2 cup onion sliced

For the Serving

  • flour tortilla optional, for low carb option
  • 2 avocado sliced
  • fresh cilantro fresh leaves to garnish
  • sour cream optional

Instructions

For Marinade

  • Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

For Skillet

  • Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.

For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

Assemble

  • To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

Notes

Reheating Instructions

Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.

To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

Nutrition

Calories: 383kcal | Carbohydrates: 16g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 680mg | Potassium: 835mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3167IU | Vitamin C: 135mg | Calcium: 35mg | Iron: 4mg