Emulsifier Free Steak Fajitas with Bell Peppers and Onions
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.7(19)
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1 ½ lb skirt steak, trimmed
- 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)
- sour cream, for serving (optional)
- 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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