CHILI LIME STEAK FAJITAS
This grill session brought all of my favorite ingredients together for a delicious meal 💯 One of the most important steps to the process is the marinade! This is what elevates the flavors with every bite! Let’s get into the recipe now!
-Tenderize your skirt/flank steaks and then season generously with seasoning mentioned above.
-Let steaks sit and combine all your marinade ingredients into a food processor and make it to a paste.
-Pour marinade on seasoned steaks and then cover with plastic wrap and let sit in the fridge for minimum 4 years. It is awesome to do 8-12 hours.
-After the time expires get your cast iron to a medium high temp and let sit for ten mins over charcoal.
-When the ten mins is up add butter and let it melt.
-Add all ingredients: onions & bell peppers. Let it simmer for 25 mins or more. Stir every few mins.
-when they start to turn color go ahead and add steaks over direct heat (450-500 degrees). They should only take 4-5 mins Max.
-Pull steaks and let rest for 10 mins.
-Cut in bite sized sections for Fajita
-Build your fajita and enjoy
3 tablespoons olive oil
1/3 cup fresh lime juice
1/2 lime zest
3 tablespoons cilantro, chopped
3-4 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon smoked chili powder
1 teaspoon cumin
Salt to preference
(I also seasoned steaks before adding the marinade with salt, black pepper & paprika, 1 tablespoon each)
2 skirt steaks (or flank steak)
8 soft tortillas
1/2 cup sour cream
Tequila Pineapple hot sauce
1/2 red onion
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 tablespoon butter