Ingredients:
- 2 pounds of skirt, flank, sirloin, or hanger steak, sliced into ½-inch strips
- 1 red pepper, deseeded and thinly sliced
- 1 green or yellow pepper, deseeded and thinly sliced
- 1 medium onion, peeled and thinly sliced
- 3 tablespoons of olive oil
- 1 tablespoon of lime juice
- 1/2 teaspoon of chili powder
- 1 teaspoon of ground cumin
- Pinch of cayenne pepper
- 1/2 teaspoon of Kosher salt
- 1/2 teaspoon of fresh ground black pepper
- 2 cloves of garlic, minced
- 6-8 tortillas, warmed
Instructions:
- Place the steak in a sealable bag. Place the peppers and onion in another sealable bag.
- In a jar with a screw top or tight-fitting lid, combine olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and minced garlic. Shake well to combine.
- Pour ⅓ of the marinade over the steak, ⅓ over the vegetables, and reserve the remaining marinade in the jar for later use.
- Seal the bags tightly and refrigerate for at least one hour, or overnight.
- When ready to cook, heat a large skillet over medium-high heat.
- Pour the vegetables into the skillet and cook for about 5 minutes, until just tender-crisp. Remove the vegetables from the skillet and set aside.
- Add the steak strips to the same skillet and cook for about 7-10 minutes, until cooked throughout.
- Return the vegetables to the skillet, along with the reserved marinade. Cook for an additional minute to heat through.
- Serve the steak and vegetables with warm tortillas and optional garnishes as desired. Enjoy your flavorful steak fajitas!