Chili Lime Marinated Steak Fajitas
Flavorful, chili & lime marinated steak is the star of these fajitas, but you can get creative with how you build 'em!
Boy do I love Mexican food. I'm almost positive this isn't the first, nor will it be the last, time I proclaim this either.
I mean, we honeymooned in Mexico partly for the food (and let's be honest, the tequila). The crystal blue water and sandy beaches sure wasn't bad either.
Now I'm dreaming of a trip to Mexico.....
OK back to these fajitas. The star of the show is the marinated steak. With this steak and the peppers and onions, you can go a lot of directions depending on your fajitas preferences.
You can go traditional and wrap them in a tortilla like I did with my absolute favorite grain free Siete Almond Flour tortillas. You could also use a lettuce wrap if you choose. You could even toss it all in a bowl with greens and make a fajita salad, which is another personal favorite of mine. I'm all about putting everything in a bowl and mixing it together.
Don't be shy with your toppings! I listed a few of my favorites here like avocado slices or guacamole, cilantro, and salsa but make these fajitas your own and add whatever toppings you love!
Now that the weather is FINALLY cooperating, you can break out the grill and make the whole meal outdoors if you choose. Unfortunately I don't have a grill so I stuck to the stove top.
Go ahead and skip the crowded restaurants this Cinco de Mayo and make these Chill Lime Marinated Steak Fajitas from the comfort of your home!
For the fajitas:
- 1 - 1.5 pounds flank steak or skirt steak
- 3 bell peppers of various colors, sliced into 1/4" strips
- 1/2 yellow onion, sliced into 1/4" strips
- Cooking oil of choice (coconut oil, ghee, avocado oil)
For the marinade:
- 1/4 cup avocado oil or olive oil
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- Tortillas of choice (I use Siete Almond Flour tortillas. You could also use lettuce wraps or make them into a fajita salad)
- Avocado or guacamole, for topping
- Salsa, for topping
- Cilantro, for garnish
- Mix all marinade ingredients together in a small bowl. Then, pour over the meat in a gallon zip-lock bag or in a shallow baking dish so the meat is covered. Cover and refrigerate for at least 1 hour.
- After steak has marinated, prep the peppers and onions.
- Heat 1-2 tablespoons of oil in a rimmed skillet over medium heat. Add the peppers and onions and saute' until they've softened.
- Heat a separate skillet, preferably cast iron or stainless steel, over medium-high heat to cook the steak. You can also grill the steak if you prefer.
- Remove steak from marinade and cook about 3-4 minutes on both sides. Be careful not to over cook! Flank and skirt steak can get chewy if over done. I shoot for medium rare.
- When the steak is finished, remove from heat and let rest for 10 minutes. Then, slice the steak against the grain into thin 1/4" strips
- When the peppers and onions are finished, assemble your fajitas with the steak and your desired toppings.