Delicious and easy-to-make steak fajitas that taste just like your favorite restaurant. Marinated flank steak grilled to perfection and served with grilled peppers and onions.
Ingredients
Marinade
4limes, juice of(about 1/2 cup)
1/4cupavocado oil
1Serrano pepper(seeded and diced finely)
1tbspsoy sauce
1tbspagave
5garlic cloves(minced)
2tbspfinely chopped cilantro leaves
2tspcumin
1/2tspchile powder
1tspsalt(or to taste)
Fajitas
1.5poundsflank steak(can sub skirt steak)
1largeonion(sliced into 1/2-inch thick rounds)
3bell peppers(stemmed and seeded, cut into strips)
12flour tortillas
Instructions
Whisk together lime juice, avocado oil, serrano pepper, soy sauce, agave, minced garlic, cilantro, cumin, and chile powder. Transfer 1/4 cup of marinade to a separate bowl and set aside.
Half the steaks crosswise and transfer to a ziplock bag. Pour marinade over steak and seal the bag. Let steak marinate in the fridge for 30 minutes or up to 2 hours.
Heat grill to medium-high heat. Remove steak from bag and place on the grill, discard of remaining marinade. Cook steak 4-6 minutes per side, or until the desired doneness. Remove steak from the grill at let it rest.
Brush veggies with oil and add veggies to the grill. Grill veggies turning occasionally, until charred and softened about 8-12 minutes.
Warm tortillas and wrap in a clean dish towel to keep warm.
Slice steak against the grain in thin slices and brush with the raining 1/4 cup marinade. Serve with peppers, onions, and warm tortillas. Enjoy!
Notes
For extra flavor, add a squeeze of lime juice to the veggies after grilling.