Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 2 tbsp olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 large bell peppers, sliced into strips
  • 1 large white onion, sliced into strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 8 small corn or whole-wheat tortillas
  • 1 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 medium avocado, sliced

Instructions:

  1. Slice the steak thinly against the grain. Note: Look for the lines in the meat and cut perpendicular to them. In a bowl or Ziploc bag, combine the steak with 2 tbsp olive oil (30ml), 1/4 cup fresh lime juice (60ml), 2 tbsp low sodium soy sauce (30ml), 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Refrigerate for at least 30 minutes.
  2. Heat a cast iron skillet over high heat until a drop of water evaporates instantly. This ensures the pan is screaming hot.
  3. Remove steak from marinade and sear in two batches to avoid overcrowding. Cook for 2-3 minutes per side until a mahogany colored crust forms. Remove steak and set aside on a plate.
  4. In the same pan, add 1 tbsp of olive oil (15ml) and toss in the sliced onions and 3 large bell peppers.
  5. Stir fry for 4-6 minutes until the edges are charred but the vegetables remain crisp tender. Don't overcook them into mush.
  6. Return the seared steak and any accumulated juices to the pan with the vegetables.
  7. Toss quickly for 60 seconds to integrate flavors and remove from heat immediately. Note: This prevents the steak from overcooking.
  8. Serve the Steak Fajitas mixture in 8 warmed corn or whole wheat tortillas.
  9. Top with 1 cup chopped fresh cilantro, sliced medium avocado, and lime wedges.