These zingy steak fajitas are all of your easy dinner dreams come true! marinated in a simple yet delicious fajita spice mix, then quickly seared for medium-rare perfection – the flavour in these is unbelievable!
This is one of my favourites to make for having friends over – easy yet impressive and customisable for every guest. You can even make the meat on the grill/BBQ in the summer!
Ingredients:FOR THE MEAT:
- 2 tablespoons taco seasoning
- Salt + pepper to taste
- 1 lime
- Olive oil
- 2 large flank steaks
FOR THE VEGETABLES:
- 1 green pepper
- 1 yellow pepper
- 1 yellow pepper
- 2 large red onions
- 1 large yellow onion
- 1 lime or more depending on their size/juiciness
- 8 small flour tortillas warmed
- Sliced avocado
- Sour cream
- Salsa jarred or homemade, I made a black bean and corn salsa the day before shooting these, so that's what we had
Instructions:MARINATE THE MEAT:
- Mix the taco seasoning, salt + pepper, lime juice and a good glug of olive oil in a large bowl. Add the steaks, making sure they're covered with the marinade all over. Set aside.
- Deseed and slice the peppers into strips. Peel the onions and cut into thin wedges. Prepare any toppings you want to serve with the fajitas. Prepare a plate and some aluminium foil for resting the steak.
COOK + SERVE:
- Sear the meat: Heat a stainless steel skillet over medium-high heat. Remove the meat from the marinade, reserving whatever's left. Sear the steaks on both sides, about 2-3 minutes, until they're browned and release easily from the pan. Do not overcook. Remove from the pan onto the prepared plate and tightly cover with aluminium foil. Set aside.
- Cook the vegetables: Bring the pan back up to medium-high heat and add any leftover marinade. Stir-fry the vegetables until tender, about 4-5 minutes. It's fine if they char a little. Increase the heat to high and wait for the pan to really sizzle. Squeeze over the lime juice and toss, then take the skillet off the heat.
- Get full recipe==>>savorynothings.com