Chili Lime Steak Fajitas (Print Version)
Golden tortillas stuffed with juicy chili-lime steak, vibrant peppers, and melted cheesy goodness.
# Ingredients:
→ Marinade for Steak
01 -
1 pound skirt steak or flank steak
02 -
2 tablespoons orange juice (fresh is best)
03 -
2 tablespoons lime juice
04 -
2 tablespoons olive oil
05 -
1 tablespoon grated lime peel
06 -
2 teaspoons ground chili powder
07 -
2 teaspoons ancho chili powder
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon ground cumin
12 -
1/4 teaspoon pepper (black)
13 -
1 teaspoon crushed red pepper flakes (optional for spice)
→ Vegetables for Fajitas
14 -
1 sliced green bell pepper
15 -
1 sliced red bell pepper
16 -
1 sliced yellow onion
17 -
2 chopped Fresno chili peppers
18 -
1 tablespoon olive oil
19 -
1/2 teaspoon salt
20 -
1/4 teaspoon black pepper
21 -
1/4 teaspoon garlic powder
→ Cheesy Quesadillas
22 -
4 big flour tortillas
23 -
2 cups shredded Monterey Jack, cheddar, or Mexican-style cheese mix
24 -
1 tablespoon butter (to brown tortillas)
→ Extras to Add On
25 -
Guacamole
26 -
Fresh cilantro
27 -
Sour cream
28 -
Salsa
# Steps:
01 -
Mix lime juice, orange juice, lime zest, all the spices, and olive oil in a small bowl. Add the steak to a shallow bowl or a resealable bag, then pour in your mix. Chill it for 30 minutes or leave it up to 4 hours for an even richer flavor.
02 -
Warm up a grill pan or skillet over medium-high heat. Cook each side of the steak for about 4-5 minutes for medium-rare. Add a couple more minutes if you like it cooked through. Let it sit for 5 minutes before slicing thinly across the grain.
03 -
In your pan, heat olive oil over medium heat. Toss in all the veggies, sprinkle with salt, garlic powder, and black pepper. Give it a stir every now and then. Cook them for 5-7 minutes, until they're tender and slightly browned.
04 -
Heat a pan on medium, melting some butter. Lay one tortilla down. Spread half the cheese, followed by slices of steak and cooked veggies, then sprinkle the rest of the cheese. Top it off with another tortilla. Cook for 2-3 minutes on each side, pressing down, until golden and crunchy.
05 -
Cut the crispy quesadillas into wedges. Serve alongside salsa, creamy guacamole, or some sour cream. Add a side of salad or Mexican-style rice if you want a more complete meal.
# Notes and Tips:
01 -
Cutting meat against the grain keeps it more tender.
02 -
Always let the steak rest for a few minutes before cutting so it stays juicy.