Ingredients:
1/4 cup olive oil
1/4 cup lime juice (freshly squeezed)
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 1/2 lbs flank steak, sliced thin
1 large onion, sliced
2 bell peppers, sliced (choose your favorite colors)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
Tortillas, for serving
Optional toppings: sour cream, guacamole, salsa, shredded cheese
Instructions:
Marinate the Steak:
In a large bowl, whisk together the olive oil, lime juice, soy sauce, Worcestershire sauce, and minced garlic. Add the sliced steak to the bowl, tossing to coat well. Cover and refrigerate for at least 30 minutes (or up to 8 hours for maximum flavor).
Cook the Vegetables:
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the sliced onions and bell peppers. Season with cumin, chili powder, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and slightly charred, about 5-7 minutes. Remove the vegetables from the skillet and set them aside.
Cook the Steak:
In the same skillet, add the marinated steak in batches to avoid overcrowding. Cook each batch for about 3-4 minutes per side, or until the steak reaches your desired level of doneness. Remove the steak from the skillet and let it rest for a few minutes before serving.
Assemble the Fajitas:
Warm the tortillas either in a skillet or microwave. Serve the steak, sautéed peppers, and onions in the tortillas. Add your favorite toppings, such as sour cream, guacamole, salsa, or shredded cheese.
Enjoy!
