Easy Steak Fajitas Recipe (Flank Steak + Spicy Marinade)
Steak fajitas with thinly sliced flank steak, chili-lime marinade, and caramelized peppers and onions. Quick to make, adjustable heat. Ready in 30 minutes.
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Cooking tools:
- Cast iron skillet
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Plastic wrap
- Tongs
- Plate
Ingredients
- 3 tablespoons olive oil
- 1/4 cup lime juice (+ lime zest)
- 1/4 cup water
- 4 cloves garlic (minced)
- 1 tablespoon smoked paprika (or use sweet paprika)
- 1 tablespoon ancho powder (also try guajillo powder - or use American chili powder)
- 1 teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- Salt
- black pepper
- Hot sauce (to taste)
- 2 1/2 pounds flank steak (or use skirt steak)
- 2 tablespoons olive oil
- 2 large bell peppers (sliced - use colorful bells - red, yellow, orange, or green)
- 2 jalapeno peppers (sliced - optional, for spicier steak fajitas.)
- 1 large onion (sliced)
- 16 flour tortillas (warmed - you can use corn tortillas if you'd prefer)
- Fixings as Desired. Chopped tomatoes, pico de gallo, homemade guacamole or avocado slices, hot sauce, shredded cheese, spicy chili flakes, fresh chopped cilantro. Use your favorites.
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