These Chili Lime Steak Fajitas we had for dinner last week were easy and delicious! The marinade is the secret to the great flavor.
Grill the meat, peppers, and onions either on an outside grill or on a stove-top grill. Warm the flour tortillas, and serve with a side of rice, and dinner is done!
Chili Lime Steak Fajitas (adapted from Chili Lime Steak Fajitas, Cafe Delites food blog )
INGREDIENTS (makes 4 fajitas)
Marinade:
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons fresh Italian parsley, or cilantro, chopped
3 to 4 cloves garlic, crushed or grated
1 teaspoon brown sugar
¾ teaspoon red chili flakes, adjust to how much heat you like
½ teaspoon ground cumin
1 teaspoon kosher salt
1 pound flank steak (or skirt steak)
For the Fajitas:
4 flour fajitas, warmed
3 bell peppers, seeds removed and sliced in strips (red, yellow, orange, green, any combination)
1 large onion, sliced
Additional 2 teaspoons oil (1 each for wiping grill and grilling vegetables)
Combine all ingredients except the peppers and onion and extra oil and whisk together. Reserve half of the marinade in a separate small bowl, and refrigerate for use in the recipe later.
Pour the remaining half of the marinade over the steak which has been placed in a zip lock bag, or on a covered plate. Seal carefully, and refrigerate for several hours or overnight, turning over occasionally for complete coverage.
.
To cook:
If using a stove top grill, heat one teaspoon of oil over medium-high heat and when hot add the steak.
Grill for about 4 minutes on each side for medium-rare, depending on thickness. Do not overcook. Set aside and allow to rest while preparing the peppers and onions, about 10 minutes.
If using an outdoor grill, heat to high, and when hot, grill steak for 5 to 7 minutes per side, or til desired doneness. Set aside and allow to rest for about 10 minutes.
While steak is resting wipe the stove-top grill or grill plates with a paper towel.
Drizzle or brush with the remaining teaspoon of oil and fry the peppers and onions. Add half of the chilled reserved marinade, salt and pepper, and continue cooking til a bit charred and done.
To Assemble:
Slice the steak against the grain into thin strips . Fill the warmed tortillas with the steak, peppers, and onions. Drizzle with the remaining reserved marinade, a squeeze of lime juice, and extra parsley, or cilantro.
Serve and enjoy.
Of course you can add your choice of other condiments such as sour cream, avocado, salsa , etc.
