Easy Steak Fajitas

🥄 Ingredients

• ¼ cup olive oil
• ¼ cup orange juice
• 2 tablespoons lime juice ((about 1 lime))
• 3 cloves garlic, (minced)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ¼ cup chopped cilantro
• 2 pounds flank steak or skirt steak
• kosher salt and black pepper
• 2 ½ tablespoons cooking oil, (divided)
• 2 medium white onions, (sliced)
• 1 large poblano pepper, (sliced into strips)
• 3 large bell peppers, (sliced into strips)
• 1 pinch kosher salt
• guacamole, sour cream, cilantro, flour tortillas, corn tortillas, lettuce cups

👨‍🍳 Instructions

1. 1

   In a large resealable plastic bag (or a large mixing bowl) add all the ingredients except the coarse sea salt and black pepper and toss to combine. 

2. 2

   Cover and marinate in the fridge for 2 hours up to 8 hours. 

3. 3

   Remove the meat from the marinade, transfer to a clean large surface or cutting board and pat dry with paper towels. Generously season both sides of the steak with coarse sea salt and black pepper.

4. 4

   In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Add the steak to the skillet and cook on each side for about 3-5 minutes, depending on how thick the steak is and how "done" you want it to be. I recommend using a meat thermometer for this step if you have one.

5. 5

   Remove the steak from the skillet, transfer to a cutting board to let it rest and lightly cover with aluminum foil. 

6. 6

   While the meat is resting, add the remaining 1 1/2 tablespoons of cooking oil to the skillet. Add the onions, peppers and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft. 

7. 7

   Uncover the steak and slice it against the grain and at an angle into thin slices. Serve along with the fajita veggies in tortillas, on a salad or in lettuce cups and enjoy!

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.