Go Back
–+ servings
fajita veggies

Chili Lime Steak Fajitas

James Brown
These Chili Lime Steak Fajitas feature tender marinated flank steak with caramelized bell peppers and onions, all wrapped in warm flour tortillas.
No ratings yet
Servings 6
Calories 215 kcal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 1 Flank steak
  • Salt for seasoning
  • 2 Small red bell peppers diced and seeded
  • 2 Small yellow bell peppers diced and seeded
  • 2 Small orange bell peppers diced and seeded
  • 1 Large sweet onion
  • ¼ cup Fresh cilantro for garnish
  • Fresh limes for juicing
  • 1-2 tbsp Honey
  • 1 tbsp Balsamic glaze
  • Soft flour tortillas

Chili Lime Marinade

  • 3 tbsp Avocado oil
  • 2 Limes juiced
  • 2 tbsp Honey
  • 2 tsp Red chili flakes
  • 1 tbsp Cumin
  • 1 Serrano pepper seeded
  • 4 cloves Garlic minced
  • ½ cup Chopped cilantro

Instructions
 

  • Pat the flank steak dry and lightly score both sides without cutting too deeply. Season generously with salt.
  • Combine the avocado oil, lime juice, honey, chili flakes, cumin, serrano pepper, garlic, and cilantro in a bowl.
  • Place the flank steak in a large zip-top bag or container. Pour the marinade over the steak, seal, and refrigerate for at least 4 hours or up to 24 hours.
  • About 1 hour before grilling, prepare the bell peppers and onion and heat the grill for direct cooking.
  • Place a large cast-iron skillet on the grill. Add a little avocado oil, followed by the bell peppers and onion. Season with salt and sauté for 4–6 minutes.
  • Place the steak directly over the heat and sear for 2 minutes. Rotate it 90 degrees, then flip and repeat on the other side. Cook until the internal temperature reaches about 125°F.
  • After flipping the steak, add the honey and balsamic glaze to the peppers and onions. Toss and continue cooking until caramelized.
  • Move the skillet to a low-heat area of the grill to keep the vegetables warm.
  • Rest the steak for 8–10 minutes, then slice it.
  • Add the sliced steak to the skillet with the vegetables and toss together.
  • Toast the flour tortillas on the grill.
  • Fill each tortilla with steak and caramelized vegetables. Finish with cilantro and a squeeze of fresh lime juice.

Nutrition

Calories: 215kcalCarbohydrates: 25gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 23mgSodium: 43mgPotassium: 526mgFiber: 4gSugar: 16gVitamin A: 2930IUVitamin C: 185mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe