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The Best Steak Fajitas

🇲🇽 Mexico · Tex-Mex

Servings: 6 Prep: 15 minutes Cook: 15 minutes Total: 2 hours 30 minutes

Ingredients

  • 1/3 cup lime juice, freshly squeezed
  • 1/4 cup pineapple juice, no sugar added
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder, or more to taste
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes, or more to taste
  • 1/4 cup chopped cilantro
  • 1 1/2 - 2 pounds skirt or flank steak
  • 1 tablespoon high-heat oil
  • 2 medium white onions, sliced
  • 1 large poblano pepper, seeded and sliced
  • 2-3 bell peppers, thinly sliced

Steps

  1. Combine marinade ingredients (lime juice, pineapple juice, Worcestershire sauce, olive oil, garlic, cumin, chili powder, salt, smoked paprika, black pepper, red pepper flakes, cilantro) in a large bowl or zip-top bag; taste and adjust seasoning.
  2. Coat the steak with the marinade, cover, and refrigerate for at least 2-4 hours, ideally overnight.
  3. Remove steak from refrigerator 30 minutes before cooking.
  4. Heat a large cast iron skillet or grill pan over high heat.
  5. Cook the steak 3-5 minutes per side for medium rare, adjusting time for desired doneness; reduce heat if pan gets too hot.
  6. Remove steak from pan, tent with foil, and let rest for several minutes.
  7. Add remaining oil to the pan over high heat; add onions, poblano, and bell peppers.
  8. Cook vegetables 2-3 minutes, tossing occasionally, until slightly softened; season with salt and pepper. Cook in batches if pan is small.
  9. Slice the rested steak thinly against the grain, on an angle.
  10. Combine sliced steak with the cooked vegetables if desired.
  11. Serve in corn or flour tortillas, or with cilantro lime rice, with desired toppings.

Source: www.littlespicejar.com