Ingredients:
- lbs Flank Steak or Skirt Steak, trimmed
- /4 cup fresh lime juice
- Tablespoons fresh orange juice
- Tablespoons extra virgin olive oil
- cloves garlic, minced finely
- Tablespoon chili powder
- teaspoons ground cumin
- teaspoon smoked paprika
- teaspoon dried oregano
- teaspoon kosher salt
- /2 teaspoon black pepper
- /2 teaspoon cayenne pepper (optional)
- large yellow or white onion, sliced thickly
- large bell peppers (mixed colours), sliced thickly
- Tablespoon high-heat oil (avocado or canola)
- small flour tortillas
- Fresh cilantro and lime wedges for garnish (optional)
Instructions:
- Prepare the Marinade: In a bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, chili powder, cumin, paprika, oregano, salt, pepper, and cayenne (if using).
- Marinate the Steak: Place the steak in the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 1 hour (4 hours recommended).
- Slice the Steak: Remove the steak from the marinade and pat dry. Slice thinly and against the grain into strips about 1/4 inch thick.
- Sear the Steak: Heat a large cast-iron skillet over high heat until smoking. Add half the steak strips in a single layer. Sear quickly for 1–2 minutes per side until nicely browned. Remove immediately and repeat with the remaining steak.
- Sauté Vegetables: Add 1 Tbsp of fresh oil to the same hot pan. Add the sliced onions and peppers. Cook over medium-high heat, stirring occasionally, until tender-crisp and slightly charred (about 5–7 minutes).
- Combine and Finish: Return the seared steak strips and any accumulated juices to the pan with the vegetables. Toss quickly for about 30 seconds to heat through.
- Warm Tortillas: Warm the tortillas one by one on a dry comal or pan until soft and slightly puffy. Keep them warm wrapped in a clean tea towel.
- Serve: Serve the sizzling Steak Fajitas immediately, accompanied by the warm tortillas and desired toppings like fresh cilantro and lime wedges.