Ingredients:

  • 1 lb (450g) flank steak or skirt steak, trimmed
  • 2 tablespoons vegetable oil
  • 1/4 cup (60ml) lime juice, fresh
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 flour tortillas, warmed
  • Sour cream (Optional)
  • Guacamole (Optional)
  • Salsa (Optional)
  • Shredded cheese (Optional)
  • Chopped cilantro (Optional)
  • Lime wedges (Optional)

Instructions:

  1. Combine marinade ingredients in a bowl. Add steak and coat evenly. Marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
  2. Slice the onion and bell peppers.
  3. Heat oil in a large skillet over high heat until smoking hot. Remove steak from marinade and discard marinade. Sear steak for 2-3 minutes per side for medium-rare, or longer for desired doneness.
  4. Remove steak from skillet and let it rest for 5-10 minutes before slicing.
  5. Add remaining 1 tablespoon of oil to the skillet. Add onion and bell peppers, season with salt and pepper, and sauté until softened and slightly charred, about 5-7 minutes.
  6. Slice the steak against the grain into thin strips.
  7. Add the sliced steak to the skillet with the vegetables and toss to combine. Serve immediately with warm tortillas and your favorite toppings for easy steak fajitas.