Sizzling Steak Fajitas Recipe: A Flavorful Journey

Ingredients

• 1 lb flank steak
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 Prise Salt
• 1 Prise Pepper
• 1 unit red bell pepper, sliced
• 1 unit green bell pepper, sliced
• 1 unit yellow onion, sliced
• 8 small flour tortillas
• 1 unit fresh cilantro, chopped (for garnish)
• 1 unit lime wedges (for serving)
• 1 unit salsa and sour cream (optional, for serving)

Instructions

1. In a bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the flank steak to the bowl, ensuring it is fully coated. Cover and marinate in the refrigerator for at least 30 minutes, ideally 2 hours.
2. While the steak is marinating, slice the bell peppers and onion thinly.
3. Heat a large skillet or grill pan over medium-high heat. Once hot, remove the steak from the marinade and place it in the skillet. Cook for about 4-5 minutes on each side, depending on the thickness, for medium-rare. Use a meat thermometer to check for doneness; 130°F (54°C) for medium-rare.
4. Once the steak is cooked, remove it from the skillet and let it rest on a cutting board. In the same skillet, add a little olive oil if needed, then add the sliced bell peppers and onions. Cook for about 5-7 minutes until the vegetables are tender and slightly caramelized.
5. After resting, slice the steak against the grain into thin strips.
6. Warm the flour tortillas in a dry skillet for about 30 seconds on each side. To serve, place a few strips of steak and sautéed vegetables in the center of each tortilla. Top with fresh cilantro, a squeeze of lime, and any additional toppings like salsa or sour cream.
7. Serve the fajitas immediately with extra lime wedges on the side.