Chili Lime Steak Fajitas

Chili Lime Steak Fajitas

Clean eating or healthy eating can be fun and delicious. These high protein fajitas are packed full of the good stuff, the low fat good stuff. Incredibly juicy and a popular request. I found this recipe on Pinterest and we have been in gaga over them ever since. 

Prep Time: 20-30 minutes.

Marinate Time: 1 hour.

Serve: 4

What You Need

Marinade

• 2 Tablespoons Olive Oil.
• 1/3 Cup Freshly Squeezed Lime Juice.
• 2 Tablespoons Fresh Chopped Cilantro.
• 1 Teaspoon Brown Sugar.
• ¾ Teaspoons Red Chili Flakes. (Reduce the amount for less spice, add more, or opt out completely)
• ½ Teaspoon Salt.
• 1 Pound of Beef Steak. (Rump, Skirt or Flank Steak)

Fajitas

• 3 Bell Peppers (Different colors, we love Red, Orange and Yellow. Make it your own)
• 1 Onion, Sliced.
• 2 Avocados, Sliced. (This can be increased or opted out)
• 8 Flour Tortillas.
• Extra Cilantro or Parsley for garnish.
• Sour Cream.

Instructions

Whisk all marinade ingredients together.  Pour out half of the marinade into a shallow dish to marinade the steak for an hour at room temperature.  Set remaining marinate in refrigerator. (Will be used later)

Heat about one teaspoon of oil on a grill pan, griddle, or skillet pan on medium to high heat. Grill steak on each side until desired doneness. (Average medium – medium well done about 4 minutes on each side). 

Set steak aside with foul tent and allow to rest for 5 minutes.

Wipe can over with paper towel.  Warm up a teaspoon of oil and fry peppers and onion stripes. Add half of the remaining half of marinade from the refrigerator. (Use the last bit of marinade to drizzle over finished fajitas) continue cooking until peppers and onions are done to your liking.

Slice steak against the grain into thin strips.

Serve with warmed tortillas, sour cream, sliced avocado, favorite toppings. 

Last step drizzle remaining marinade over finished fajitas.

Note: Serve Warm