Lime Marinated Beef Fajitas
We’re firing up the flavors with a Tex-Mex delight that’ll make your taste buds shout! It’s time to dive into the sizzling sensation of Lime Marinated Fajitas & Veggies. As a native south Texan, I can tell you, there’s nothing quite like the sight and aroma of a sizzling plate of fajitas passing by to make your mouth water and your heart race. So, grab your gear and let’s ride into a flavor fiesta!
If we catch a glimpse of sizzling fajitas passing our table, it’s a done deal. “We’ll have the fajitas, please!”. The best fajitas are all about the meat—thinly sliced, tender, and marinated in a symphony of flavors. They’re then cooked on a HOT grill or pan to achieve that perfect balance of a slightly crisp exterior and a tender, juicy interior. Trust us, you’ll want that grill sizzling hot because these flavorful pieces of meat cook up quickly!
But wait, there’s more! Fajitas aren’t complete without bell peppers and onions or as we call them Fajita Veggies. Just like the meat, they’re cooked over that scorching heat to bring out their natural sweetness and a touch of char.
From the sizzle to the irresistible aromas, this dish captures the essence of a true flavor fiesta. So, grab your aprons, fire up that grill or pan, and get ready for a meal that’ll make your family and friends shout “Más, por favor!” Remember to add your favorite toppings, create your own flavor combinations, and enjoy the camaraderie that comes with sharing a delicious Tex-Mex feast. Stay bold, stay flavorful, and let the sizzling sensations transport you to a culinary adventure!
Ingredients
- 2 pound flank steak - OR London broil/flat iron steak/sirloin
- 3 green onions - minced
- 1 inch fresh ginger - grated OR 1 Dorot ginger pod
- 1/3 cup fresh squeezed lime juice
- 1/4 cup coconut aminos - OR half the amount of reduced sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1/3 tsp red pepper flakes
- 1.5 TBSP EVOO/avocado oil
- coarse sea salt - OR Kosher for crust
- fresh ground black pepper - to taste for crust
Instructions
- Add green onions, ginger, lime juice, coconut aminos/soy sauce, Worcestershire sauce and red pepper flakes to a shallow dish. Place the flank steak in the marinade for at least 1 hour, or overnight.
- Steak can be cooked on the grill or on the stovetop. To cook on the stovetop, see Stovetop instructions. To cook on the grill, preheat your grill to high heat.
- Set the steaks on the grill and allow to sear on each side undisturbed for 3-7 minutes depending on the level of doneness you desire (rare = 120F, medium-rare = 125F, medium = 130F). Do not take a flank steak past medium as it will continue to cook when taken off the heat source.
- For either method, finish by placing the steak on a platter to for 10 minutes.
- Slice into thin strips across the grain and serve.
Stovetop Instructions
- To cook on the stove, set stove to medium-high but closer to high. Pat the steak surface dry with paper towels. Coat both sides of the steak liberally with salt and pepper. Be generous, you are creating a crust.
- Add the oil to a cast iron skillet and get the skillet searing hot. Just as the oil seems it will begin to smoke, lay the steak in the pan and allow to sear on each side undisturbed for 3-7 minutes depending on the level of doneness you desire (rare = 120F, medium-rare = 125F, medium = 130F). Do not take a flank steak past medium as it will continue to cook when taken off the heat source.
- For either method, finish by placing the steak on a platter to for 10 minutes.
- Slice into thin strips across the grain and serve.
