Ingredients:

  • 1.5 lbs (680g) skirt steak, flank steak, or sirloin steak, trimmed and thinly sliced
  • 2 tablespoons (30ml) vegetable oil, divided
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 1/4 cup (60ml) orange juice, freshly squeezed
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) chili powder
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon (15ml) vegetable oil
  • 12-18 small flour tortillas, warmed
  • Your favorite toppings (sour cream, guacamole, salsa, shredded cheese, chopped cilantro, lime wedges)

Instructions:

  1. In a large bowl or resealable bag, combine all marinade ingredients. Add the sliced beef, toss to coat evenly, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  2. While the beef is marinating, slice the bell peppers and onion.
  3. Heat 1 tablespoon of vegetable oil in a large cast iron skillet over high heat until smoking hot. Remove the beef from the marinade (discard the marinade). Add the beef to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side, until browned but still slightly pink inside. Remove from skillet and set aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced bell peppers and onion. Sauté over medium-high heat until softened and slightly caramelized, about 5-7 minutes.
  5. Return the cooked beef to the skillet with the vegetables. Toss to combine and heat through, about 1-2 minutes. Season with salt and pepper to taste.
  6. Serve immediately with warmed flour tortillas and your favorite toppings. Enjoy your beef fajitas!