Food Recipe

March 25, 2020

Chili Lime Steak Fajitas

Makes: 12 Fajitas

Time: Prep time – 5 minutes, Rest time – 2 hours, Cook time – 15 minutes

Ingredients:

Marinade:

3 Tablespoons olive oil

⅓ cup freshly squeezed lime juice (the juice of about 2 ½ – 3 limes)

3 large cloves garlic (diced)

2 teaspoons brown sugar

¾ teaspoon red chili flakes

¾ teaspoon ground cumin

1 ½ teaspoons fine sea salt

½ teaspoon onion powder

½ teaspoon sweet paprika

¼ cup freshly chopped cilantro

Fajitas:

1 ½ pounds steak

1 Tablespoon olive oil (divided)

1 red bell pepper (stemmed, seeded, and cut into ¼” thick strips)

1 yellow bell pepper (stemmed, seeded, and cut into ¼” thick strips)

1 green bell pepper (stemmed, seeded, and cut into ¼” thick strips)

1 purple onion (cut into ¼” thick strips)

Toppings:

Small tortillas or lettuce cups (for serving, gluten free if necessary)

Avocado or guacamole (optional, for topping)

Pico de gallo (optional, for topping)

Sour cream (optional, for topping)

Klarbrunn Lime Sparkling Water (for pairing)

Directions:

Add the marinade ingredients (lime juice, olive oil, garlic, brown sugar, red chili flakes, ground cumin, fine sea salt, onion powder, sweet paprika, and chopped cilantro) to a small bowl. Stir to combine. Set aside.

Wash and thoroughly dry the steak.

Lay the steak out in a 9” x 11” dish. Pour half of the marinade over the steak and reserve the second half for cooking the peppers later. If cooking immediately, set the steak to the side while heating the pan. If marinating for later, cover with aluminum foil or saran wrap. Refrigerate while marinating for 2 – 3 hours. Remove the steak from the refrigerator 30 minutes before cooking.

Heat a large heavy-bottomed skillet over medium heat. Once the skillet is heated, add two teaspoons oil and swirl to coat the pan.

Add steak to the oiled pan, cook for four minutes, then flip and cook for an additional four minutes. Remove steak from pan and let rest for 10 minutes before slicing. These cooking times are for cooking thinner cuts of steak, like skirt steak, to a doneness of medium rare. If you’re working with a thicker cut of meat that’s still suitable for fajitas, like flank steak, or if you like your steak more well done, these times will be longer.

Drain any excess liquid from the skillet. Add in the remaining 1 teaspoon oil. Add in the bell peppers and red onion, and toss to lightly coat them in oil. Pour in the remaining marinade and stir. Continue to cook until the peppers are cooked to your preference.

Slice the steak against the grain into ¼” thick slices.

Serve the steak, bell peppers, and onions in warmed tortillas and top with your choice of guacamole, pico de gallo, or sour cream.

Notes:

Cut against the grain. Cutting against the grain is critical to ensuring that your steak fajitas are tender and have a melt in your mouth quality.