Anti Inflammatory Steak Fajitas with Bell Peppers and Onions

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Anti Inflammatory Steak Fajitas with Bell Peppers and Onions

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Ingredients

4 servings

For the marinade and steak

1 ½ lb skirt steak, trimmed
ALDI Grass Fed Beef Skirt Steak
See all
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp kosher salt
¼ tsp black pepper

For the peppers and onions

1 tbsp olive oil
1 large yellow onion, halved and sliced ¼-inch thick
1 red bell pepper, seeded and sliced into ¼-inch strips
1 green bell pepper, seeded and sliced into ¼-inch strips
1 yellow bell pepper, seeded and sliced into ¼-inch strips
½ tsp kosher salt

For serving

8 flour tortillas (6-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
guacamole or sliced avocado, for serving (optional)
fresh salsa or pico de gallo, for serving (optional)
fresh cilantro leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
In a large zip-top bag or shallow dish, whisk together the lime juice, 2 tbsp olive oil, garlic, cumin, chili powder, smoked paprika, 1/2 tsp salt, and black pepper. Add the skirt steak, turn to coat, seal, and marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
2
Remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels.

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