Lily’s favorite fajitas

Updated: Apr 6

  • 1 prime strip steak cut into very thin slices

  • 1 red pepper deseeded and sliced into thin strips

  • 1 green or yellow pepper deseeded and sliced into thin strips

  • 1 medium onion peeled and sliced into thin strips

  • 3 tablespoons olive oil

  • 1 tablespoon lime juice

  • 1/2 teaspoon chili powder

  • 1 1/2 teaspoon ground cumin

  • pinch cayenne pepper or paprika

  • 1/2 teaspoon Kosher salt

  • 1/2 teaspoon fresh ground black pepper

  • 2 cloves garlic minced

  • 6-8 tortillas warmed

  • Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.

  • When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.

  • Serve with warm tortillas and desired optional garnishes.

Fajita night

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