Ingredients:

  • 1 pound (450g) flank steak or skirt steak
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 2 tablespoons (30ml) soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 tablespoons (30ml) olive oil
  • Salt and pepper to taste
  • 8-12 flour tortillas (6-8 inch diameter)
  • Sour cream or Greek yogurt (optional)
  • Salsa (optional)
  • Guacamole (optional)
  • Shredded cheddar cheese or Monterey Jack cheese (optional)
  • Chopped cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. In a Ziploc bag or shallow dish, combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, and black pepper. Add steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. While the steak marinates, slice the onion and bell peppers into thin strips.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers and sauté until softened and slightly charred, about 8-10 minutes. Season with salt and pepper to taste. Remove from skillet and set aside.
  4. Remove steak from marinade and pat dry with paper towels. Heat the same skillet (or clean it first) over high heat until smoking hot. Sear steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Internal temperature for medium-rare should be around 130-135°F (54-57°C).
  5. Remove steak from skillet and let it rest for 5-10 minutes. Slice thinly against the grain.
  6. Warm the tortillas according to package directions (microwave, dry skillet, or oven).
  7. Fill warm tortillas with sliced steak, sautéed vegetables, and your choice of toppings. Serve immediately and enjoy these easy steak fajitas!