★Ingredients
500g (1 lb) flank steak or skirt steak, cut into thin strips
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
1 green bell pepper, sliced
2 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon chili powder (optional for heat)
2 cloves garlic, minced
2 tablespoons olive oil
Tortillas (optional for serving)
Salt and pepper to taste
★Instructions
Marinate the Steak* In a bowl, combine olive oil, lime juice, cumin, paprika, chili powder, garlic, salt, and pepper. Add the steak strips and toss to coat. Let it marinate for at least 30 minutes (you can marinate longer for more flavor).
Cook the Steak* Heat a large pan or skillet over medium-high heat. Once hot, add the steak strips and cook for 3-4 minutes per side until they’re browned and cooked to your preferred doneness. Remove from the pan and set aside.
Sauté the Vegetables* In the same pan, add the sliced bell peppers and onions. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly charred.
Combine* Return the steak to the pan with the vegetables and toss everything together to combine.
Serve* Serve the fajita mixture with warm tortillas if desired, or you can eat it on its own. You can also add toppings like sour cream, guacamole, or shredded cheese.
Enjoy!