Ingredients:
For the Marinade:
1.5 pounds flank steak (or skirt steak)
1/4 cup olive oil
2 tablespoons lime juice (about 2 limes)
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (adjust to taste for spice)
Salt and black pepper, to taste
For the Fajitas:
2 bell peppers (red, green, or yellow), thinly sliced
1 large onion, thinly sliced
8 small flour tortillas or fajita-sized tortillas
1 tablespoon vegetable oil (for cooking the vegetables)
Optional toppings: salsa, sour cream, guacamole, shredded cheese, chopped cilantro, lime wedges
Directions:
1.In a bowl, combine the olive oil, lime juice, minced garlic, chili powder, cumin powder, paprika, crushed red pepper flakes, salt, and black pepper.
2.Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
3.Preheat your grill to high heat (about 450°F/230°C). You can also use a stovetop grill pan or a large skillet over high heat.
4.Remove the marinated steak from the refrigerator and let it sit at room temperature for about 10 minutes.
5.Grill the steak for 3-4 minutes per side for medium-rare or adjust the cooking time to your desired level of doneness. Cooking times may vary depending on the thickness of your steak.
6.Once done, transfer the steak to a cutting board and let it rest for a few minutes before slicing it thinly against the grain.
7.Add the sliced bell peppers and onions to the skillet. Sauté for 5-7 minutes or until they are tender and slightly caramelized.
8.Serve with your choice of toppings, such as salsa, sour cream, guacamole, shredded cheese, chopped cilantro, and a lime
