Chili Lime Steak Fajitas
User Reviews
4.9
Chili Lime Steak Fajitas
Description
This recipe uses a vibrant chili lime marinade combining lime juice, olive oil, fresh cilantro, garlic, brown sugar, chili flakes, cumin, and salt. The steak, such as rump, skirt, or flank, marinates from at least 30 minutes to overnight, allowing the flavors to penetrate and tenderize the meat.
Cooking can be done in a grill pan, cast iron skillet, or outdoor grill, searing the steak to the desired level of doneness with a proper resting period to retain juices. Peppers and onions are cooked separately with oil to retain color and slight crispness.
The finished steak is sliced and served alongside brightly sautéed peppers and onions, garnished with sliced avocado and fresh cilantro. Flour tortillas or lettuce leaves can be used to assemble fajitas with sour cream if desired, adapting to different dietary needs or preferences.
Notes mention that even a short marination of 5-10 minutes can offer good flavor if pressed for time, showing flexibility in preparation speed.
Ingredients
MARINADE:
- 2 tablespoons olive oil
- ⅓ cup lime juice freshly squeezed
- 2 tablespoons cilantro chopped, fresh
- 2 cloves garlic crushed
- 1 teaspoon brown sugar
- ¾ teaspoon red chili flakes adjust to your preference of spice
- ½ teaspoon cumin ground
- 1 teaspoon salt
- 1 pound steak rump, skirt or flank steak
FAJITAS:
- 3 bell pepper of different colours: red, yellow and green, deseeded and sliced
- 1 onion sliced
- 1 avocado sliced
OPTIONAL SERVING SUGGESTION:
- 2 flour tortillas optional
- 2 lettuce for low carb option, leaves
- 1 pinch cilantro to garnish
- 1 teaspoon sour cream optional - to serve
Instructions
- Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.*Refrigerate the reserved untouched marinade to use later*
FOR SKILLET:
- 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 allow to rest for 5 minutes.
FOR GRILLING:
- Heat barbecue (or grill) on high heat. Remove steak from the marinade. Grill for 5-7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5-10 minutes.
FOR VEGETABLES:
- Wipe pan or grill plates over with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
ASSEMBLE:
- To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved untouched marinade.
Notes
- If you're short on time, you can marinate the steak for 5 to 10 minutes at room temperature while prepping other ingredients; the marinade already offers good flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(2 fajitas per serve)
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 69mg | 23% |
| Sodium | 772mg | 32% |
| Potassium | 865mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 3.931IU | 0% |
| Vitamin C | 130mg | 144% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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