The Best Steak Fajitas

Name: The Best Steak Fajitas
Total time: 240
Yield: 6
Ingredients: 1 kg Steak; 3 Bell peppers; 1 Jalapenos; 2 Red onions; 80 ml Lime juice; 150 g Shredded cheese; 8 Flour tortillas; 3 cloves Garlic; 50 g Fresh cilantro; 2 tsp Chili powder; 1 tsp Smoked paprika; 2 tsp Cumin; 1 tsp Red chili flakes; 60 ml Pineapple juice; 1 tbsp Rapeseed oil; 3 tbsp Olive oil; 2 tbsp Worcestershire sauce

414 calories

240 minutes

Servings:

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Ingredients

Instructions

Nutrition

1 kg	Steak
3	Bell peppers
1	Jalapenos
2	Red onions
80 ml	Lime juice
150 g	Shredded cheese
8	Flour tortillas
3 cloves	Garlic
50 g	Fresh cilantro
2 tsp	Chili powder
1 tsp	Smoked paprika
2 tsp	Cumin
1 tsp	Red chili flakes
60 ml	Pineapple juice
1 tbsp	Rapeseed oil
3 tbsp	Olive oil
2 tbsp	Worcestershire sauce

In a bowl, combine the lime juice, pineapple juice, worcestershire sauce, olive oil, garlic, cumin, chili powder, paprika, pepper flakes, chopped cilantro and some salt and pepper for the marinade. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. If your pan is small, cook the veggies in a few batches so they don't steam.
Serve them in tortillas or on rice bowls topped with your favorite toppings!

Cuisines: Mexican, North American

Courses: Dinner, Lunch

Diets: Keto

Tags: One-pan, Slow cooker

Fat: 24g

Saturates: 8g

Sugars: 8g

Protein: 38g

Carbs: 31g

Fiber: 6g

34.5%

Calories

31.3%

Carbs

44.7%

Protein

60%

Fat

24%

Fiber