Flank Steak Fajitas with Sauteed Peppers and Onions Recipe
Servings: 4-6
Ingredients:
- 1 lb flank steak
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1 large onion, sliced
- 2 large bell peppers (any color), sliced
- 8 small flour tortillas
- Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
- In a large resealable plastic bag, combine lime juice, garlic, oregano, cumin, paprika, salt, and pepper. Add the flank steak, turning to coat evenly. Seal the bag and refrigerate for at least 2 hours or overnight.
- Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they are softened and lightly caramelized, about 8-10 minutes.
- Add the sliced bell peppers to the skillet and cook, stirring occasionally, until they are tender and lightly charred, about 5-7 minutes.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the fajitas by slicing the grilled steak into thin strips and adding it to the skillet with the sautéed peppers and onions. Stir to combine and cook for an additional 1-2 minutes.
- Serve the fajitas hot, with warm tortillas, and your choice of toppings.
Picture:
[Image description: A plate of Flank Steak Fajitas with Sauteed Peppers and Onions. The steak is sliced thinly and served on top of a bed of sautéed peppers and onions. A few warm flour tortillas are wrapped around the plate, and a sprinkle of cilantro adds a pop of color. The dish is garnished with a lime wedge and a dollop of sour cream.]
I hope you enjoy this recipe! Let me know if you have any questions or if you’d like any variations or substitutions.
