Chili Lime Steak Fajitas
Made this for us and several friends who had to do the COVID-19 quarantine. I chose flank steak and got a flank steak tenderness (not super tender, but not too tough either). The marinade, however, sank in deep and lathered my taste buds with a seemingly authentic fajita experience.
Servings: 4
Prep Time: 10 m
Cook Time: 15 m
Ingredients
Marinade
- 2 tablespoons olive oil
- 1/3 cup freshly squeezed lime juice
- 2 tablespoons fresh chopped cilantro
- 2 cloves garlic , crushed
- 1 teaspoon brown sugar
- ¾ teaspoon red chilli flakes (adjust to your preference of spice)
- ½ teaspoon ground Cumin
- 1 teaspoon salt
- 1 pound (500 g) steak (rump, skirt or flank steak)
Fajitas:
- 3 bell peppers (capsicums) of different colors, deseeded and sliced
- 1 onion, sliced
- 1 avocado, sliced
Directions
-
Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.*Refrigerate the reserved untouched marinade to use later*
FOR SKILLET:
-
Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.
FOR GRILLING:
-
Heat barbecue (or grill) on high heat. Remove steak from the marinade. Grill for 5-7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5-10 minutes.
FOR VEGETABLES:
-
Wipe pan or grill plates over with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
ASSEMBLE:
-
To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved untouched marinade.