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In a large bowl, combine the olive oil, lime juice, soy sauce, chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
Add the flank steak to the marinade and coat it evenly. Cover and refrigerate for at least 30 minutes to an hour, or overnight for maximum flavor.
Cook the Steak:
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated steak and cook for about 3-4 minutes per side for medium-rare, or longer if you prefer your steak cooked more well-done.
Once cooked, remove the steak from the heat and let it rest for 5 minutes before slicing it into thin strips against the grain.
Sauté the Vegetables:
While the steak is resting, heat the remaining tablespoon of olive oil in the same pan over medium-high heat.
Add the sliced bell peppers and onions, seasoning with a pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
Assemble the Fajitas:
Warm the tortillas in a dry skillet or microwave.
To assemble, layer the steak slices, sautéed peppers and onions, and your favorite toppings in each tortilla.
Serve:
Serve the steak fajitas hot with extra lime wedges, sour cream, salsa, guacamole, or any other toppings you enjoy.
Serving and Storage Tips:
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