Chili Lime Steak Fajitas-Low FODMAP

Serving Size: 10

These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

Recipe by:

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive10

Total Time40

Recipe Serving Size10

Cooking Tools Required

Cutting board, Mixing bowls, Saute pan, Sharp Knives, Whisk

Ingredients

For the Marinade

1/3 cup extra virgin olive oil
1 each lime zested
1/4 cup lime juice freshly squeezed
1 tablespoon maple syrup
5 tablespoon fresh cilantro fresh chopped
2 teaspoon fresh oregano dried
1 teaspoon crushed red pepper adjust to your preference of spice
1 teaspoon ground cumin
1 1/2 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
5 ounce yellow bell pepper seeded and sliced
5 ounce green bell pepper seeded and sliced

Optional for Serving

2 head leaf lettuce
2 each avocado sliced
4 tablespoon fresh cilantro

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. 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. Wrap in lettuce leaves, with cilantro, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

Notes

Reheating 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