Ingredients:
For the Marinade:
1 ½ lbs flank or skirt steak, thinly sliced
3 tablespoons olive oil
Juice of 2 limes
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper to taste
For the Fajitas:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
1 tablespoon olive oil (for cooking)
Tortillas (flour or corn, warmed)
Optional toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro, lime wedges
Instructions:
1. Marinate the Steak:
In a large bowl or zip-top bag, combine the olive oil, lime juice, soy sauce, Worcestershire sauce, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
Add the thinly sliced steak and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for best flavor.
2. Cook the Vegetables:
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
Add the sliced bell peppers and onion. Sauté for about 5–7 minutes until slightly charred and softened. Remove from the skillet and set aside.
3. Cook the Steak:
In the same skillet, add the marinated steak (in batches if needed to avoid overcrowding).
Cook for 2–4 minutes per side until browned and cooked to desired doneness. Remove from heat.
4. Assemble the Fajitas:
Return the cooked veggies to the skillet with the steak and toss everything together.
Serve hot with warm tortillas and your choice of toppings.
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