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Chili Lime Steak Fajitas
Serves 4. Recipe from cafedelites.com / Some double marinade
Marinade:
2 Tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 Tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar (or honey)
3/4 teaspoon red chilé flakes (adjust to your preference of spice)
1/2 teaspoon ground cumin
1 teaspoon salt
1 lb. skirt steak, flank steak or rump steak [or chicken thighs or breasts]
Fajitas:
3 bell peppers of different colors: red, yellow & green, seeded and sliced
1 onion, sliced
1 avocado, sliced
Optional Serving Suggestion:
Flour tortillas (optional) [we prefer corn tortillas, warmed on stove]
Lettuce leaves for low carb option
Extra cilantro leaves to garnish
Sour cream (optional) to serve
Marinade:
Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight [skirt marinates quickly]. Remove from the refrigerator 30 minutes prior to cooking.
*Refrigerate the reserved untouched marinade to use later*
For Skillet:
Turn on fan! Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). [Might want to drain meat and dry it to get nice browning on the stove.] Set aside and allow to rest for 5 minutes.
For Grilling:
Heat barbecue (or grill) on high heat. Remove steak from the marinade. Grill for 5 to 7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5 to 10 minutes.
For Vegetables:
Wipe pan or grill plates over with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
Assemble:
I added the meat I sliced against the grain into strips back into the pan with the vegetables along with some leftover marinade and tossed them together.
Written recipe said: To serve, slice meat against the grain into thin strips. Pack into warmed tortillas along with sautéed vegetables, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over any remaining reserved untouched marinade.
Notes: *Don't have time to marinade? Don't worry! The marinade has so much flavor in it already, you can let it sit for 5 to 10 minutes at room temperature while preparing all of your other ingredients!
Serves 4. Recipe from cafedelites.com / Some double marinade
Marinade:
2 Tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 Tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar (or honey)
3/4 teaspoon red chilé flakes (adjust to your preference of spice)
1/2 teaspoon ground cumin
1 teaspoon salt
1 lb. skirt steak, flank steak or rump steak [or chicken thighs or breasts]
Fajitas:
3 bell peppers of different colors: red, yellow & green, seeded and sliced
1 onion, sliced
1 avocado, sliced
Optional Serving Suggestion:
Flour tortillas (optional) [we prefer corn tortillas, warmed on stove]
Lettuce leaves for low carb option
Extra cilantro leaves to garnish
Sour cream (optional) to serve
Marinade:
Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight [skirt marinates quickly]. Remove from the refrigerator 30 minutes prior to cooking.
*Refrigerate the reserved untouched marinade to use later*
For Skillet:
Turn on fan! Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). [Might want to drain meat and dry it to get nice browning on the stove.] Set aside and allow to rest for 5 minutes.
For Grilling:
Heat barbecue (or grill) on high heat. Remove steak from the marinade. Grill for 5 to 7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5 to 10 minutes.
For Vegetables:
Wipe pan or grill plates over with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
Assemble:
I added the meat I sliced against the grain into strips back into the pan with the vegetables along with some leftover marinade and tossed them together.
Written recipe said: To serve, slice meat against the grain into thin strips. Pack into warmed tortillas along with sautéed vegetables, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over any remaining reserved untouched marinade.
Notes: *Don't have time to marinade? Don't worry! The marinade has so much flavor in it already, you can let it sit for 5 to 10 minutes at room temperature while preparing all of your other ingredients!
