Chili Lime Steak Fajitas

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(15 customer reviews)
$0.00 Cooking Fee
Serving Size: 2 fajitas
Diets: Egg Free, Nut Free, Soy Free
These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.
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15 reviews for Chili Lime Steak Fajitas

  1. Laci Kolc

    Laci Kolc (verified owner) –

    Excellent

  2. Laci Kolc

    Laci Kolc (verified owner) –

  3. Richard Sequest

    Richard Sequest (verified owner) –

  4. Alon Haim

    Alon Haim (verified owner) –

    Haven’t tried the dish yet

  5. Kathleen Nixon

    Kathleen Nixon (verified owner) –

  6. Kathleen Nixon

    Kathleen Nixon (verified owner) –

  7. Rowena Chiu

    Rowena Chiu (verified owner) –

  8. Jennifer Baron

    Jennifer Baron (verified owner) –

  9. Courtney Loveday

    Courtney Loveday (verified owner) –

  10. kyle garrett

    kyle garrett (verified owner) –

  11. Urvashi Block Larson

    Urvashi Block Larson (verified owner) –

  12. Kari Wilhelm

    Kari Wilhelm (verified owner) –

  13. Debra Gass

    Debra Gass (verified owner) –

    Best ever. Tender beef. Good choice.

  14. Susan Samuelson

    Susan Samuelson (verified owner) –

  15. brooke shapiro

    brooke shapiro (verified owner) –

    Omg these were soo good. Chef Jason cooked them perfectly and they melted in our mouths. Sooo good!

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Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

For Marinade

  • Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

For Skillet

  • 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). Set aside and allow to rest for 5 minutes.

For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

Assemble

  • To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

Notes

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive10
Total Time40 minutes
Recipe Serving Size10

Ingredients

Ingredients

For the Marinade

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro fresh chopped
  • 2 teaspoon fresh oregano dried
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 2 teaspoon Kosher salt
  • 2.5 pound flank steak or flat iron, or skirt or rump steak

For the Fajitas

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

Optional for Serving

  • 20 each flour tortilla
  • 2 each avocado sliced
  • 4 tablespoon fresh cilantro
  • 10 tablespoon sour cream

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, Whisk
Reheating/Serving Instructions
Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.
To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

Nutrition

Calories: 529kcal | Carbohydrates: 43g | Protein: 31g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 75mg | Sodium: 981mg | Potassium: 846mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1633IU | Vitamin C: 68mg | Calcium: 153mg | Iron: 5mg

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