Steak Fajitas
The defining characteristic of good fajitas is the smoky char on the meat and vegetables from incredibly high heat. This recipe uses a potent marinade to flavor the flank steak, which cooks quickly and has a grain that's easy to slice against. The whole process is fast, so have all your components ready to go before you start cooking.
Ingredients
For the Steak and Marinade
- 2 lbs flank steak
- 3 tbsp avocado oil
- 1/3 cup fresh lime juice
- 2 tbsp low-sodium soy sauce
- 4 cloves fresh garlic
- 1 tbsp chipotle powder
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 1/4 tsp ground cumin
- 1 1/4 tsp Mexican oregano
For the Vegetables & Serving
- 1 large yellow onion sliced into strips
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 poblano pepper sliced into strips
- 1 tbsp avocado oil
- Flour tortillas warmed
- Your preferred toppings sour cream, guacamole, salsa, etc.
Method
- Blend marinade ingredients: oil, lime juice, soy sauce, garlic, chipotle powder, salt, cumin, oregano.
- Pour marinade over flank steak in zip-top bag or dish.
- Refrigerate 1-4 hours.
- Remove steak from fridge 30 minutes before cooking.
- Heat cast-iron skillet on high until smoking.
- Sear steak 3-5 minutes per side for medium-rare.
- Transfer steak to cutting board.
- Add oil to skillet, reduce heat to medium-high.
- Cook onions and peppers 5-7 minutes until charred but crisp.
- Rest steak 10 minutes.
- Slice thinly against the grain.
- Serve with vegetables and warm tortillas.
Notes
Do not marinate longer than 4 hours as lime juice will break down meat.