Ingredients:

  • 1 pound (450g) flank steak or skirt steak
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 2 tablespoons (30ml) orange juice, freshly squeezed
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon fajita seasoning (store-bought or homemade)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced (optional)
  • 8-12 flour tortillas, warmed
  • Sour cream or Greek yogurt (optional)
  • Guacamole or sliced avocado (optional)
  • Pico de gallo or salsa (optional)
  • Shredded cheddar or Monterey Jack cheese (optional)
  • Chopped cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. In a large bowl, whisk together lime juice, orange juice, olive oil, fajita seasoning, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Add the steak and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. While the steak marinates, slice the onion and bell peppers into thin strips.
  3. Heat olive oil in a large skillet or cast iron skillet over medium-high heat. Add the sliced onion and bell peppers and cook until softened and slightly charred, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
  4. Remove the steak from the marinade and pat dry with paper towels. Add the steak to the same hot skillet and cook for 3-5 minutes per side for medium-rare to medium, depending on the thickness of the steak. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
  5. Let the steak rest for 5 minutes before slicing it thinly against the grain.
  6. Return the cooked vegetables to the skillet with the sliced steak and toss to combine. Cook for another minute or two to heat everything through.
  7. Serve the steak and vegetable mixture in warm flour tortillas with your favorite toppings.