Ingredients:

  • /4 cup Fresh Lime Juice
  • Tbsp Olive Oil
  • Tbsp Apple Cider Vinegar
  • tsp Ground Cumin
  • tsp Chilli Powder
  • tsp Dried Oregano
  • tsp Smoked Paprika
  • tsp Granulated Sugar
  • tsp Salt
  • /2 tsp Black Pepper
  • cloves Garlic, minced
  • lbs Flank Steak or Skirt Steak
  • Tbsp Vegetable or Canola Oil
  • large Yellow Onion, sliced
  • medium Bell Peppers (mixed colours), sliced
  • Pinch Flaked Sea Salt
  • Small Flour Tortillas
  • Sour Cream (Optional)
  • Grated Cheese (Optional)
  • Fresh Coriander (Optional)
  • Sliced Avocado (Optional)
  • Salsa Verde (Optional)

Instructions:

  1. Slice the steak against the grain into uniform strips, about 1/4 inch thick.
  2. In a non-reactive bowl, vigorously whisk together all marinade ingredients (Lime Juice through Garlic).
  3. Add the sliced steak to the marinade, ensuring all pieces are coated. Cover and refrigerate for a minimum of 1 hour, ideally 3-4 hours. Do not marinate longer than 6 hours.
  4. Slice onions and peppers into thick strips, keeping them roughly the same size as the steak strips.
  5. Place your cast iron skillet over high heat. Let it heat up until it’s smoking slightly. Add 1 tablespoon of vegetable oil.
  6. Remove steak from the marinade (discarding the excess liquid). Add half the steak to the screaming-hot pan. Cook for 1.5–2 minutes per side until nicely browned. Remove and set aside. Repeat with remaining steak and another splash of oil.
  7. Add the remaining oil to the hot pan. Add onions and peppers. Sauté quickly (about 4–6 minutes) until tender-crisp and slightly charred at the edges.
  8. Return the steak to the pan with the vegetables. Toss briefly (30 seconds) just to combine and heat through. Sprinkle with a pinch of finishing salt.
  9. Warm tortillas separately. Serve the sizzling Steak Fajitas immediately to the table with warmed tortillas and your chosen toppings.