Chili Lime Steak Fajitas are so juicy and full of incredible flavours! The secret lies in this incredibly popular marinade!
INGREDIENTS
MARINADE:
1 pound steak rump, skirt or flank steak
2 tablespoons olive oil
⅓ cup lime juice freshly squeezed
2 tablespoons fresh cilantro chopped
2 cloves garlic crushed
1 teaspoon brown sugar
¾ teaspoon red chilli flakes adjust to your preference of spice
½ teaspoon ground cumin
1 teaspoon salt
FAJITAS:
- 3 bell peppers of different colours: red, yellow and green, deseeded and sliced
- 1 onion sliced
- 1 avocado sliced
OPTIONAL SERVING SUGGESTION:
- 2 flour tortillas optional
- 2 lettuce leaves for low carb option
- 1 pinch cilantro to garnish
- 1 teaspoon sour cream optional – to serve
INSTRUCTIONS
- Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.*Refrigerate the reserved untouched marinade to use later*
FOR SKILLET:
- Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.
FOR GRILLING:
- Heat barbecue (or grill) on high heat. Remove steak from the marinade. Grill for 5-7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5-10 minutes.
FOR VEGETABLES:
- Wipe pan or grill plates over with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
ASSEMBLE:
To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved untouched marinade.
