Ingredients: |
Ingredients: Steak and Marinade:
1 ½ – 2 lbs flank steak or skirt steak
1/4 cup olive oil
Juice of 2 limes
3 cloves garlic, minced or garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
Cayenne Pepper to taste
1 Tbsp soy sauce or Worcestershire sauce
For the fajitas:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large yellow onion, sliced
2 Tbsp olive oil (for cooking)
To Serve:
Corn or flour Tortillas
Sour cream, guacamole, salsa, shredded cheese, or fresh cilantro
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Directions: |
Directions:Marinate the Steak In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, oregano, salt, pepper, and soy/Worcestershire.
Place steak in a zip-top bag or shallow dish, pour marinade over, and refrigerate at least 1 hour (ideally 4–6 hours).
Cook the Steak:
Heat a large skillet or grill pan over medium-high heat.
Remove steak from marinade, pat lightly dry, and cook about 4–5 minutes per side (for medium rare), depending on thickness and liking
Let it rest 5–10 minutes before slicing thinly
Sauté the Veggies:
In the same skillet, add 2 Tbsp olive oil.
Toss in the sliced peppers and onion. Cook until tender and slightly charred, about 6–8 minutes.
Assemble the Fajitas:
Return sliced steak to the pan with the veggies (optional: add a squeeze of lime).
Serve hot with warm tortillas and toppings of your choice |
This recipe for Noah’s Steak Fajitas is from