Steak Fajitas
A delicious take on marinated steak with peppers and onions.
Servings: 8 servings
Ingredients
- 1 2-3 lb Top round roast, cut into four steaks then cut into 1/4" strips
- 1/2 cup Canola oil
- 4-5 Limes
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Chili powder
- 1 tbsp Oregano
- 1 tbsp Cumin
- 1 tsp Onion powder
- 1/2 tsp Crushed red pepper
- 1 large Vidalia onion, sliced thin
- 2 Bell peppers, various colors, sliced thin
Instructions
- In a bowl, mix the oil, juice of the limes, garlic, salt, pepper, chili powder, oregano, cumin, onion powder, and crushed red pepper.
- Place the sliced steak in a large bowl and pour over about half of the marinade, tossing to coat. Place in the refrigerator for about 4-6 hours.
- Toss the sliced vegetables in the remaining marinade immediately before cooking.
- Heat a cast iron skillet over medium-high heat. Cook the vegetables for about 5-7 minutes, until they are just browned and still firm. Remove them and set aside.
- Place the marinated steak in the skillet and cook for about 2-3 minutes per side, until nicely seared outside and medium rare inside. Add the vegetables back in and serve immediately. Or, remove from heat and set aside to cool.