Steak-Fajitas 🌶


°2 pounds skirt, flank, sirloin, or hanger steak cut into ½-inch strips
°1 red bell pepper, seeded and cut into thin strips
°1 green or yellow bell pepper, seeded and cut into thin strips
°1 medium onion peeled and cut into thin strips
°3 tablespoons of olive oil
°1 tbsp lime juice
°1/2 teaspoon chilli powder
°1 teaspoon ground cumin
°pinch of cayenne pepper
°1/2 teaspoon kosher salt
°1/2 teaspoon freshly ground black pepper
°2 minced garlic cloves
°6-8 warmed tortillas


Place the steak in a resealable bag. Place the peppers and onion in a separate resealable 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 airtight lid . Shake until well blended. Pour ⅓ of the marinade over the steak, ⅓ of the marinade over the vegetables, and reserve the remaining marinade in the jar to use when cooking the steak fajitas. Seal bags tightly and refrigerate for one hour to overnight.
When ready to cook, heat a large skillet over medium-high heat. Add the vegetables to the skillet and cook until just tender, about 5 minutes. Remove the vegetables from the skillet onto a plate and add the steak strips to the same skillet. When the steak is fully cooked (about 7-10 minutes), return the vegetables to the pan with the reserved marinade. Serve with warm tortillas and any desired toppings. 😋

Enjoy !