Steak Fajitas

Steak Marinade:

1/3 cup lime juice
1/4 cup pineapple juice (no sugar added)
2 tbsp Worcestershire sauce
3 tbsp olive oil
1 tbsp minced garlic
2 tsp EACH: ground cumin AND chili powder (or more to taste)
1 tsp EACH: kosher salt AND smoked paprika
1/2 tsp EACH: black pepper AND red pepper flakes (or more to taste)
1/4 cup chopped cilantro

Fajitas:

1 1/2 – 2 pounds skirt or flank steak
1 tbsp oil (high heat)
2 medium white onions, sliced
1 large poblano, ribs and seeds removed then sliced
2-3 bell peppers, thinly sliced (any color you please!)

Optional:

Guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.

3 hrs 30 mins

2 servings

Fajita Meat

Steak marinade:

Step 1

Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.

Step 2

Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you’d like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.

Fajita Veggies:

Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. If your pan is small, cook the veggies in a few batches so they don’t steam.