Name: Chili Lime Steak Fajitas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: For Marinade:; 2 tbsp olive oil; ⅓ cup lime juice; 2 tbsp cilantro; 2 cloves garlic; 1 tsp brown sugar; ¾ tsp Red chilli flakes; ½ tsp ground cumin; 1 tsp salt; 1 lb steak; For Fajitas:; 3 bell peppers; 1 onion; 1 avocado; flour tortillas; lettuce leaves; Extra cilantro leaves; sour cream

Chili Lime Steak Fajitas Recipe

Kimberley Acosta Modified: August 28, 2024

Photos of Chili Lime Steak Fajitas Recipe

How To Make Chili Lime Steak Fajitas

Juicy beef slices marinated in lime and various herbs and spices with fresh peppers and avocados are wrapped in tortilla in this recipe for steak fajitas.

Preparation: 10 minutes

Cooking: 15 minutes

Marinate Time: 30 minutes

Total: 55 minutes

Serves:

Ingredients

For Marinade:

2tbspolive oil
⅓cuplime juice,freshly squeezed
2tbspcilantro,fresh chopped
2cloves garlic,crushed
1tspbrown sugar
¾tspred chilli flakes,adjust to spice preference
½tspground cumin
1tspsalt
1lbsteak,rump, skirt or flank steak

For Fajitas:

3bell peppers,different colours: red, yellow and green, deseeded and sliced
1onion,sliced
1avocado,sliced
flour tortillas,optional
Lettuce leaves,for low carb option
Extra cilantro leaves,to garnish
Sour cream,optional to serve

Instructions

Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinate the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight.
Remove from the refrigerator 30 minutes prior to cooking.

Skillet:

Heat about 1 teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness. This will take 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 to 7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5 to 10 minutes.

FOR VEGETABLES:

Wipe pan or grill plates over with paper towel; drizzle (or brush) with 1 teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
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.