Categories: Mexican
Ingredients
- 1/2 tsp lime zest
- 1/3 cup fresh lime juice
- 1/4 cup pineapple juice
- 4 tbsp. olive oil, divided
- 2 tbsp. Worcestershire
- 1 tbsp. minced garlic
- 3 tsp salt, divided
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 3/4 tsp crushed red pepper
- 1 flank steak
- 1 package small fajita flour tortillas
- 1 medium white onion, sliced
- 1 medium red onion, sliced
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 3 limes, halved
- Guacamole, sour cream, salsa, fresh cilantro leaves, and shredded Cheddar, to serve
Directions
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In a large, shallow dish, whisk together lime zest and juice, pineapple juice, 3 tbsp. oil, Worcestershire, garlic, 2 tsp salt, cumin, paprika, and crushed red pepper. Add steak, turning to coat. Cover and refrigerate for at least 2 hours or overnight.
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Remove steak from dish, discarding marinade. Pat steak dry. Refrigerate for 30 minutes.
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Heat a 10-inch cast-iron skillet over high heat. Add tortillas to skillet, one at a time; cook, turning occasionally, until lightly browned. Wrap tortillas in foil; keep warm.
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Add steak to skillet; cook for 3 minutes per side for medium-rare. Reduce heat to medium-high. Cover with foil, and let stand for 5 minutes. Thinly slice steak against the grain.
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In a large bowl, toss together onions, bell peppers, remaining 1 tbsp. oil and remaining 1 tsp salt. Cook in same skillet over medium heat until caramelized, 2 to 3 minutes. Place lime halves, cut side down, in skillet; cook until browned, 1-2 minutes. Serve steak and vegetables with warm tortillas, charred limes and desired toppings.