Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Whisk up the marinade
In a bowl, whisk together the lime juice, 2 tablespoons of the oil, the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. It should smell like a taco truck already.
- 2
Marinate the steak
Toss the flank steak in the marinade and let it hang out at room temperature for 15 to 20 minutes (or up to a few hours in the fridge if you're planning ahead). While it soaks, slice the bell peppers and onion into thin strips.
- 3
Get the skillet screaming hot
Heat a cast-iron skillet over high heat until it's just about smoking. Lay in the steak and sear 3 to 4 minutes per side for medium-rare. Move it to a cutting board and let it rest 5 minutes — do not skip the rest, that's where the juices settle back in.
- 4
Sizzle the peppers and onions
Add the last tablespoon of oil to that same hot skillet. Throw in the peppers and onion and cook, stirring now and then, for 5 to 6 minutes until they're charred at the edges but still have a little snap. This is the sizzle everybody comes running for.
- 5
Slice and build
Slice the rested steak thin, against the grain. Pile the steak and veggies onto warm tortillas, hit everything with a squeeze of fresh lime, and load on your favorite toppings. Eat immediately, while it's still sizzling.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Sizzling Steak Fajitas
Created by: TacoEveryDay
Ingredients
- 1 1/2 lb flank steak
- 3 tbsp lime juice
- 3 tbsp vegetable oil
- 4 garlic cloves
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 bell peppers
- 1 yellow onion
- 8 flour tortillas
Instructions
- Whisk up the marinadeIn a bowl, whisk together the lime juice, 2 tablespoons of the oil, the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. It should smell like a taco truck already.
- Marinate the steakToss the flank steak in the marinade and let it hang out at room temperature for 15 to 20 minutes (or up to a few hours in the fridge if you're planning ahead). While it soaks, slice the bell peppers and onion into thin strips.
- Get the skillet screaming hotHeat a cast-iron skillet over high heat until it's just about smoking. Lay in the steak and sear 3 to 4 minutes per side for medium-rare. Move it to a cutting board and let it rest 5 minutes — do not skip the rest, that's where the juices settle back in.
- Sizzle the peppers and onionsAdd the last tablespoon of oil to that same hot skillet. Throw in the peppers and onion and cook, stirring now and then, for 5 to 6 minutes until they're charred at the edges but still have a little snap. This is the sizzle everybody comes running for.
- Slice and buildSlice the rested steak thin, against the grain. Pile the steak and veggies onto warm tortillas, hit everything with a squeeze of fresh lime, and load on your favorite toppings. Eat immediately, while it's still sizzling.