Beef Fajitas With A Cilantro Lime Marinade
Ready to indulge in a succulent and flavorful meal? This dish features tender flank steak marinated in a zesty blend of lime juice, olive oil, garlic, and spices, and then grilled to perfection. Enhanced with a colorful medley of bell peppers and onions, each bite offers a burst of juicy and savory goodness. Wrapped in warm tortillas and paired with your favorite toppings, this dish promises a delightful fiesta for your taste buds.
— Constant Cookbook
Ingredients
- 2 limes, juiced
- 1 tablespoons olive oil
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 3 tablespoon fresh cilantro, finely chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 1/4 pounds flank steak, trimmed of fat
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 yellow onion, thinly sliced
- 12 flour tortillas, warm
Instructions
- In a small bowl, whisk together marinade ingredients.
- Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
- Drain the marinade from the meat. Grill the steak on a grill pan over medium-high heat for 4 minutes each side until just slightly pink in the center. Transfer the steak to a cutting board and let rest for at least 15 minutes.
- Meanwhile, in the same pan with the steak juices, add the bell peppers and onions. Sauté the mixture for 5-7 minutes until the vegetables are slightly softened. Thinly slice the steak against the grain on a diagonal and add to the veggies and toss to combine. Serve with warm tortillas, salsa and guacamole!
Nutrition
- Calories: 479 kcal
- Carbohydrate Content: 40 g
- Protein Content: 43 g
- Fat Content: 16 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 102 mg
- Sodium Content: 924 mg
- Fiber Content: 4 g
- Sugar Content: 6 g
- Unsaturated Fat Content: 8 g
- Serving Size: 1 serving
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