Spicy Steak Fajitas Recipe

---

Ingredients

For the Steak:

• 1 ½ lbs flank steak (or skirt steak)
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp black pepper
• 1 tsp salt

For the Vegetables:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• ½ tsp chili powder
• ½ tsp smoked paprika
• ¼ tsp salt

To Serve:

• 8-10 flour tortillas, warmed
• Fresh cilantro, chopped
• Lime wedges
• Optional: sour cream, guacamole, salsa, shredded cheese

---

Instructions

1. Marinate the Steak:
   • In a bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, cayenne pepper, black pepper, and salt.
   • Place the steak in a resealable bag or dish, pour in the marinade, and coat evenly.
   • Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
2. Cook the Vegetables:
   • Heat olive oil in a large skillet over medium-high heat.
   • Add bell peppers and onions. Sprinkle with chili powder, smoked paprika, and salt.
   • Sauté for 6-8 minutes or until the vegetables are tender but still vibrant. Remove from the skillet and set aside.
3. Cook the Steak:
   • Heat a grill pan or skillet over high heat.
   • Remove steak from the marinade and cook for 3-4 minutes per side for medium-rare (adjust cooking time based on your preference).
   • Let the steak rest for 5 minutes before slicing it thinly against the grain.
4. Assemble the Fajitas:
   • Fill warm tortillas with slices of steak, sautéed vegetables, and your favorite toppings.
   • Garnish with fresh cilantro and a squeeze of lime.

---

Tips for the Best Fajitas:

• Marinate for longer if you have time to allow the flavors to penetrate the steak.
• Slice thinly against the grain for tender, juicy steak pieces.
• Use a cast iron skillet for the best char and flavor on the steak and veggies.