Steak Fajitas Recipe
Yields 8 servings
- 1/4 cup olive oil
- 1/4 cup orange juice
- Juice of 1 lime
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- 2 pounds flank steak
- Coarse sea salt and black pepper, to taste
- 2-1/2 tablespoons cooking oil, divided
- 2 medium onions, sliced
- 1 large poblano pepper, cut into strips, optional
- 3 large bell peppers, any color, cut into strips
- Pinch of salt
- Flour or corn tortillas
- In a large zip-close plastic bag, make marinade by combining olive oil, orange juice, lime juice, garlic, cumin, chili powder, oregano, paprika, and cilantro. Mix well. Reserve 1 tablespoon marinade. Add steak to remaining marinade in bag. Seal bag, and refrigerate for 8 hours.
- Remove steak from marinade, and transfer to a clean cutting board. Discard marinade. Pat meat dry with paper towels, and generously season both sides with sea salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add steak, and cook for 3 to 5 minutes per side, or until desired doneness is reached. Transfer steak to a plate, tent loosely with foil, and let rest.
- Add remaining oil to skillet. Add onions, peppers, and a pinch of salt. Stir in reserved marinade. Cook, stirring occasionally, until onions and peppers are soft, about 8 minutes.
- Slice steak against the grain, as thinly as possible, at an angle.
- Heat tortillas in microwave.
- Serve steak and vegetables in warm tortillas.
- Serving Suggestion: Serve with refried beans and Spanish rice.
For more supper idea recipes, see Simple Ideas for Supper.
Traci Smith is a Capper’s Farmer editor. With access to thousands of archived recipes from the magazine, she’s always trying something new.