Steak Fajitas
Equipment
- 1 skillet or pan
Ingredients
Marinade
- ⅓ cup Olive Oil extra virgin
- ¼ cup Lime Juice squeezed
- ¼ cup Pineapple Juice
- 2 tbsp Worcestershire Sauce
- 2 tbsp Garlic minced
- 1 tbsp Cumin ground
- 1 tbsp Paprika smoked
- 1 tsp Chili Powder ground
- 1 tbsp Cilantro chopped
- 1 tsp Salt
- ½ tsp Pepper
- ¼ tsp Red Pepper Flakes
Steak Fajitas
- 2 lb Flank Steak cut into strips
- 1 tbsp Olive Oil extra virgin
- 2 Bell Peppers sliced
- 2 Onions yellow, sliced
Instructions
- Slice the Flank Steak into 1 to 2 inch strips. (Be sure to cut across the grain of the meat)
- Combine the marinade in a mixing bowl and set aside
- Add the steak to a Ziplock bag and pour in marinade
- Place in the fridge overnight (or at least 2 hours)
- Heat a skillet or griddle over high / medium high heat
- Remove and dry the surface with a paper towel
- Add the steak to the heated skillet, and cook for about 2-3 minutes per side
- Finally, remove and let steak cool for 5 minutes before serving