Chili Lime Steak Fajita Tacos Recipe
Ingredients
- 3 pounds Beef Top Sirloin, tenderized (or Skirt steak)
Steak marinade:
- ½ cup olive oil
- 2 Tbsp. white vinegar
- 2 tsp. chili powder
- Salt and pepper
- 1 juiced orange
- 2 juiced limes
- 1 handful finely chopped cilantro
- 2 1/2 Tbsp. garlic
- 1 minced jalepeno
Fajita Vegetables:
- Olive oil
- 1 white onion
- 1 red onion
- 2-3 bell peppers, red, green, orange, or green peppers
- Mexican Spice Blend, or cumin and red chili pepper
- 1 Tbsp. lime juice
For serving:
- Guacamole, sour cream, salsa, cilantro
- Fresh lime, garnish
Instructions
How to make the marinade:
- Combine olive oil, vinegar, chili powder, chili paste, orange juice, lime juice, cilantro, garlic, and jalapeno in large bowl. Tenderize steaks and add to marinade. Let steaks marinate for a couple hours or overnight.
How to cook the steak:
- Heat heavy frying pan on high heat. When very hot, sear steaks on both sides. Allow steaks to cook 70% through before flipping (rare to medium rare), about 2-3 minutes on each side (depending on the thickness, might be more time).
- When steaks are done, slice into strips—against the grain of the meat–and set aside.
- Also optional to gill the meat.
How to prepare fajita vegetables:
- Prepare fajita vegetables by slicing onions and peppers into strips. Heat 3 Tbsp. oil in a large sauce pan. When hot, stir fry the vegetables. Add more olive oil if necessary. Add Mexican seasoning and 1 Tbsp. of lime juice. Cook until onions are slightly translucent and tender, about 4-5 minutes.
- Steam corn tortillas in microwave or oven, or fry them.
- Serve steak and vegetables on steamed tortillas with cilantro, guacamole, salsa, and fresh lime.
Notes
This post has been updated from March 2017 with new text and photos and better instructions, but is the same great recipe!