SPICY STEAK FAJITAS

INGREDIENTS:

For the Marinade:

1 ½ pounds flank steak, skirt steak, or thinly sliced sirloin

¼ cup olive oil

3 cloves garlic, minced

1 jalapeño, seeded and minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Juice of 2 limes

Salt and pepper to taste

For the Fajitas:

2 bell peppers (any color), sliced

1 large onion, sliced

8-10 flour tortillas

½ cup chopped fresh cilantro

Optional toppings: sour cream, guacamole, shredded cheese, salsa

DIRECTIONS:

1. Prepare the Marinade:

In a mixing bowl, combine olive oil, minced garlic, jalapeño, chili powder, cumin, smoked paprika, lime juice, salt, and pepper. Mix well.

Place the steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it’s evenly coated. Cover the dish or seal the bag and refrigerate for at least 1 hour, or ideally overnight, to marinate.

2. Grill or Cook the Steak:

Preheat your grill or grill pan over medium-high heat.

Remove the steak from the marinade and let excess marinade drip off.

Grill the steak for about 4-5 minutes per side for medium-rare or adjust the time according to your preferred level of doneness.

Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing. Slice the steak against the grain into thin strips.

3. Sauté Peppers and Onions:

In a skillet over medium heat, add a tablespoon of oil.

Add the sliced bell peppers and onions to the skillet.

Sauté for about 5-7 minutes, stirring occasionally, until they are slightly softened and caramelized.