Chili Lime Fajitas
 
 
Author:
Ingredients
  • MARINADE:
  • 2 limes
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • 1 Tablespoon olive oil
  • FAJITAS:
  • 2 pounds skirt steak thinly sliced, against the grain, into fajita strips
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • ½ red onion
  • Olive oil
Instructions
  1. In a large bowl, combine juice from limes, chili powder, cumin powder, onion powder, garlic powder, salt, pepper and olive oil.
  2. Toss with skirt steak and marinate overnight.
  3. Remove meat from marinade.
  4. Over medium high heat, heat 2 teaspoons olive.
  5. Add half of the meat to the pan, allow to brown on one side about 1-2 minutes. Flip and cook other side until done about 1-2 minutes, depending on thickness of meat. Remove from pan.
  6. Repeat with second half of the meat. Remove meat from pan.
  7. Carefully wipe down pan.*
  8. Heat 2 tablespoons of olive oil to pan over medium high heat. Add sliced bell peppers and onions. Season lightly with salt and pepper.
  9. Allow to cook about 5 minutes until slightly softened.
Notes
Sometimes I don't wipe down the pan after the beef is cooked and I cook the peppers and onions with the juice from the steak. If you do this, skip adding the olive oil, salt, and pepper with the peppers and onions. The seasoning from the steak will be enough flavor.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/chili-lime-fajitas/