Chipotle Lime Steak Fajitas

$- 1 lb flank steak - 2 tablespoons chipotle in adobo sauce, blended until smooth - 2 tablespoons fresh lime juice - 1 teaspoon ground cumin - 2 cloves garlic, finely minced - 1 teaspoon smoked paprika - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 1 medium onion, thinly sliced - 2 tablespoons olive oil, divided - Flour or corn tortillas, for serving - Fresh cilantro leaves, for garnish For the best flavor, use fresh ingredients. The flank steak is key, as it is tender and juicy when cooked right. The chipotle in adobo adds a smoky heat that makes the dish pop. Fresh lime juice brightens up all the flavors, while cumin and smoked paprika deepen the taste. - Salt - Black pepper Don’t forget to season well! Salt and fresh black pepper enhance the taste of the steak and veggies. Always taste your marinade to make sure the balance is right. - Lime wedges - Additional cilantro Garnishes add a nice touch. Fresh lime wedges give a burst of freshness. Extra cilantro brings a lovely herbaceous note that complements the dish. You can also let your guests choose how much they want. {{ingredient_image_2}} - In a bowl, mix chipotle sauce, lime juice, cumin, garlic, and paprika. - Add salt and pepper to taste. - Place the flank steak in the bowl and coat it well with the marinade. - Cover with plastic wrap. Let it marinate for 30 minutes at room temperature. - For a stronger flavor, marinate in the fridge for up to 2 hours. - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. - Add sliced red and green bell peppers, plus onion, into the hot skillet. - Sauté for 5-7 minutes until the veggies are tender and start to caramelize. - Stir occasionally and season with salt and pepper. - Once done, transfer the vegetables to a plate and set aside. - In the same skillet, add the other tablespoon of olive oil. - Increase the heat to high. - Remove the steak from the marinade and discard any leftover marinade. - When the pan is hot, place the steak in it. - Cook for 4-5 minutes on each side for medium-rare. - For different doneness, adjust the cooking time. - After cooking, transfer the steak to a cutting board and let it rest for 5 minutes. - Slice the steak thinly against the grain for the best texture. - Return the sliced steak to the skillet with the cooked vegetables. - Warm everything together over low heat for a couple of minutes. - To warm tortillas, heat them in a dry skillet or microwave for a few seconds. - Fill each tortilla with the steak and vegetable mix. - Top with fresh cilantro leaves for added flavor. For the best steak, aim for medium-rare. This gives a juicy and tender bite. Use a meat thermometer to check the temperature. It should reach 130°F to 135°F. After cooking, let the steak rest for 5 minutes. This helps keep the juices inside. Fresh herbs can boost flavor. Add chopped cilantro or parsley right before serving. If you like heat, consider adding sliced jalapeños or a dash of hot sauce. These add a nice kick without overpowering the dish. A cast-iron skillet works best for this recipe. It heats evenly and gives a nice sear to the steak. If you don’t have one, a heavy stainless-steel skillet will do. For tortillas, choose between flour or corn. Both work well, so pick your favorite! Pro Tips Marinate for Maximum Flavor: Allow the steak to marinate for at least 2 hours in the refrigerator. This enhances the flavors and tenderizes the meat, making it more succulent. Use High Heat for Searing: Ensure your skillet is very hot before adding the steak. This creates a beautiful sear on the outside while keeping the inside juicy and tender. Cut Against the Grain: When slicing the steak, always cut against the grain. This technique shortens the muscle fibers, resulting in a more tender bite. Warm Tortillas Properly: Warm your tortillas on a skillet or directly over a flame for a few seconds. This helps them become more pliable and enhances their flavor. {{image_4}} You can switch out the flank steak for other proteins. Chicken fajitas work great. Simply use chicken breasts or thighs. Marinate the chicken just like the steak. Cook it until it's juicy and tender. Shrimp fajitas are another tasty option. Use medium or large shrimp. Grill or sauté them for a quick meal. Both options keep the flavors vibrant and fresh. If you want a meatless dish, try using tofu or tempeh. Tofu absorbs flavors well. Press it to remove excess water, then marinate as you would the steak. Tempeh has a nutty taste and good texture. Slice it thin and cook it like the steak. You can also substitute the steak and veggies with a mix of colorful bell peppers and onions. Add mushrooms for extra flavor and texture. Adjust the spice levels to suit your taste. If you like heat, add more chipotle sauce. You can also mix in jalapeños or a pinch of cayenne. For a sweeter touch, consider adding honey or agave to your marinade. Try different marinades, too. A citrus marinade with orange juice or pineapple can give a fun twist. Each variation brings new life to your fajitas and keeps dinner exciting. To store cooked fajitas, let them cool first. Place the fajitas in an airtight container. This keeps the flavors fresh and prevents spoilage. I recommend using glass or plastic containers with tight lids. Make sure to store them in the fridge. They will stay good for up to three days. The best way to reheat fajitas is on the stovetop. Heat a skillet over medium heat. Add a splash of water or broth to keep them moist. Stir gently until heated through. You can also use the microwave. Place the fajitas in a microwave-safe dish and cover it. Heat in short bursts, stirring in between, to keep the texture right. Yes, you can freeze fajitas! They freeze well for up to three months. Place the cooled fajitas in freezer-safe bags. Remove as much air as possible before sealing. When ready to eat, thaw them overnight in the fridge. Reheat on the stovetop or in the microwave for best results. This keeps them tasty and fresh. To add heat, use more chipotle in adobo sauce. You can also add sliced jalapeños or a dash of cayenne pepper. If you prefer a fresh touch, consider adding diced fresh chili peppers. Adjust to your taste for the perfect kick! Yes, you can prep most ingredients ahead of time. Chop the bell peppers and onion, and store them in the fridge. Marinate the steak the night before for richer flavor. Keeping everything ready makes cooking quick and easy! Fajitas pair nicely with rice, beans, or a fresh salad. You can serve them with guacamole, salsa, or sour cream for extra flavor. Don't forget tortilla chips for a crunchy side! Yes, these fajitas are great for meal prep! Store the cooked steak and veggies in an airtight container. They last for up to four days in the fridge. Just reheat when you're ready to enjoy. You learned how to make delicious Chipotle Lime Steak Fajitas using fresh ingredients. We covered marinating the steak, cooking vegetables, and assembling your fajitas. I shared tips for perfecting flavor and texture. Remember, you can customize these fajitas with different proteins or vegetables. Store any leftovers properly to enjoy later. With these easy steps and options, you can impress friends or family with a tasty meal. Enjoy your cooking journey and the joy of these flavorful fajitas!$

Delicious steak fajitas marinated in chipotle and lime, served with sautéed peppers and onions.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

1 lb flank steak
2 tablespoons chipotle in adobo sauce, blended until smooth
2 tablespoons fresh lime juice
1 teaspoon ground cumin
2 cloves garlic, finely minced
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 tablespoons olive oil, divided
to taste fresh cilantro leaves, for garnish
to serve flour or corn tortillas

Instructions

In a mixing bowl, combine the blended chipotle sauce, lime juice, ground cumin, minced garlic, smoked paprika, salt, and black pepper to create a flavorful marinade. Add the flank steak, ensuring it is thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it marinate at room temperature for a minimum of 30 minutes, or refrigerate for up to 2 hours for a richer flavor impact.
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the sliced red and green bell peppers along with the sliced onion. Sauté the vegetables for approximately 5-7 minutes, stirring occasionally, until they are tender and starting to caramelize. Season with a little salt and pepper. Transfer the cooked vegetables to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil and raise the heat to high. Remove the marinated flank steak from the bowl, discarding any leftover marinade. When the pan is hot, carefully place the steak in the skillet. Cook the steak for about 4-5 minutes on each side for a perfect medium-rare, or until it reaches your preferred level of doneness. Once cooked, transfer the steak to a cutting board, allowing it to rest for 5 minutes before slicing it thinly against the grain.
Return the sliced steak to the skillet along with the sautéed vegetables. Warm everything together over low heat, allowing the flavors to meld for a couple of minutes.
Meanwhile, warm the tortillas either on a dry skillet or in the microwave for a few seconds until soft and pliable. Fill each tortilla with a generous portion of the steak and vegetable mixture, then top with fresh cilantro leaves.

Notes

Serve the fajitas on a large, colorful platter, and include lime wedges for an extra zing.

Keyword chipotle, fajitas, lime, Mexican, steak