Chili Lime Steak Fajitas are so juicy and full of incredible flavours! The secret lies in this incredibly popular marinade!
Chili Lime Steak Fajitas. Here I am, writing to you from my long overdue vacay in Hamilton Island, with REALLY bad internet coverage that takes over two hours to load one page. Okayyyy, so maybe it FEELS like two hours, but it’s probably more like 4 minutes, which is exactly 3 minutes and 25 seconds longer than I’m used too. Before I go and jump back into the eva’ so clear aqua coloured water, I wanted to share this recipe with you.
Yes, I ignored my doctors orders of bed rest and cooked, photographed and video’d about 14 recipes like a crazy woman in 3 days straight. Bad, bad patient. But, I had you guys to think about, and I couldn’t just leave you hanging. Right? Right.
Whether you are sweltering in a Summer heat, or freezing all of your precious goods off in the dead of Winter, this recipe will suit the best of both worlds. Tex-Mex at its finest, using my reader favourite chili — or chilli, depending on which part of the world you’re visiting from — lime marinade .
This recipe couldn’t be any more simpler. I’ve taken out the usual pico de gallo and guac to come up with an even faster solution for the night-time-getting-dinner-together-without-losing-your-mind craziness type of situation. You won’t even miss them!
You’re going to start off by marinading your steak for how ever long you want. Don’t have time to marinade? Don’t even worry. You don’t NEED to, because this marinade has so much flavour in it already, you can get away with letting it sit for 5 minutes while you get your skillet and other ingredients ready.
THEN, you’re going to fry it; let it sit for 5 minutes while you fry your peppers (or capsicums). And THEN, you’re going to serve, drizzled with a little extra reserved marinade for an added flavour explosion in your mouth.
Now….excuse me while I go back to my white sandy beach.
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- 2 tablespoons olive oil
- ⅓ cup freshly squeezed lime juice
- 2 tablespoons fresh chopped cilantro
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- ¾ teaspoon red chilli flakes (adjust to your preference of spice)
- ½ teaspoon ground Cumin
- 1 teaspoon salt
- 1 pound | 500g of beef steak (rump, skirt or flank steak)
- 3 bell peppers (capsicums) of different colours: red, yellow and green, deseeded and sliced
- 1 onion, sliced
- 2 avocados, sliced
- 8 flour tortillas
- Extra cilantro leaves to garnish
- Sour cream (optional) to serve
- Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for an hour at room temperature (or in the refrigerator for at least 2-4 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.)* Refrigerate the reserved untouched marinade to use later.
- 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 tent with foil to allow to rest for 5 minutes.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add in half of the reserved marinade, salt and pepper, and continue frying until cooked to your liking.
- Slice steak against the grain into thin strips.
- Serve with warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved marinade.
© 2017, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.