Bold, juicy, and packed with flavor — perfect for taco night or any quick dinner!

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📝 Ingredients

For the Marinade:

• 1 ½ lbs (680g) flank or skirt steak, thinly sliced

• 3 tbsp olive oil

• Juice of 2 limes

• 2 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• Salt and pepper to taste

For the Fajitas:

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 large onion, sliced

• 4 small flour tortillas (or more as needed)

Optional Toppings:

• Sliced avocado

• Sour cream

• Salsa

• Shredded cheese

• Fresh cilantro

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👨‍🍳 Instructions

1. Marinate the Steak:
In a large bowl or ziplock bag, combine olive oil, lime juice, soy sauce, Worcestershire, garlic, cumin, chili powder, paprika, salt, and pepper. Add sliced steak and mix well to coat.
👉 Marinate for at least 30 minutes, preferably 2–4 hours in the fridge.

2. Sauté the Veggies:
In a large skillet over medium-high heat, add a splash of olive oil. Sauté the bell peppers and onions for 5–7 minutes until soft and slightly charred. Remove from skillet and set aside.

3. Cook the Steak:
In the same skillet (or grill), cook the marinated steak strips for 3–5 minutes until browned and cooked to desired doneness. Don’t overcrowd the pan—cook in batches if needed.

4. Warm the Tortillas:
Briefly heat the flour tortillas in a dry pan or microwave until soft and pliable.

5. Assemble the Fajitas:
Layer steak and sautéed veggies onto each tortilla. Add desired toppings like avocado, sour cream, salsa, cheese, and cilantro.

6. Serve and Enjoy:
Roll them up or fold and serve immediately with lime wedges on the side!