Ingredients:
- Two pounds of ½-inch-thick pieces of skirt, flank, sirloin, or hanger steak
- One red pepper, seeded and thinly sliced
- One green or yellow pepper, thinly cut and deseeded
- One medium onion, peeled and thinly sliced
- Three teaspoons of olive oil
- One tablespoon of lime juice
- Half a teaspoon of red pepper flakes
- One teaspoon of cumin powder
- a dash of cayenne
- One-half tsp Kosher salt
- half a teaspoon of freshly ground black pepper
- two minced garlic cloves
- 6–8 warmed tortillas
Guidelines:
first step:
Put the meat in a bag that can be sealed. Transfer the onion and peppers to a different resealable bag. To a jar with a screw top or tight fitting lid, add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic.
In a stripslid. Shake until thoroughly mixed. Transfer half of the marinade onto the steak, then distribute the remaining half among the vegetables. Keep the marinade in the jar until you’re ready to cook the steak fajitas. Refrigerate for a minimum of one hour or overnight after securely sealing the bags.
step two
When cooking time comes, put a big skillet over medium-high heat. Add the vegetables to the skillet and cook for about 5 minutes, or until they are barely crisp and tender. After removing the veggies from the skillet and placing the steak strips back in, cover the skillet. Return the vegetables to the skillet with the marinade that was set aside after the steak has cooked through, which should take 7 to 10 minutes.
step three
Serve hot tortillas beside any chosen extra garnishes.