Fajitas are one of our favorite dishes for feeding a crowd. We put all the different fajita components in the middle of the table, give each person a stack of tortillas, and tell them to dig in. It's a fun and delicious free-for-all! The chili and lime in this recipe add just enough kick to make things extra interesting.
Flank steak is usually a fairly tough cut of meat. When you thinly slice it across the grain, it cuts those tough fibers and makes it much easier to chew. Skirt steak can be used as a substitute if you can't find flank.
If you're lucky enough to have some steak left over the next day, try it on top of a green salad or shredded into a pasta sauce.
Chili-Lime Steak Fajitas
For the Steak: 1.5-2 lbs flank steak juice from 2 limes 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon salt
For the Fajitas: 1 green bell pepper 1 red bell pepper 1 yellow onion 15-20 small corn tortillas Extras - guacamole or avocado slices, salsa, queso fresco or shredded monterey jack cheese, shredded lettuce, chopped cilantro, wedges of lime
Slice the flank steak in half at its narrowest point (going with the grain) to make two equal, pan-sized portions. Set the steak in a shallow dish like a 9x13 pan; it's ok if the pieces overlap a little. Whisk together the lime juice, olive oil, garlic, chili powder, and salt. Pour this over the steaks and turn the steaks a few times so they're evenly coated. Cover and refrigerate for at least 1 hour or up to 24 hours.
Prepare the peppers and onion by slicing them into rough wedges and broiling them until soft and slightly charred, following this quick-roasting technique. When cooked, cut the vegetables into thin slices and set aside.
Set a large cast-iron skillet or griddle over medium-high heat and add a teaspoon of oil. When the oil is hot, add one of the steak halves. It should start to sizzle immediately on the hot pan! Let it cook without moving it for 4 minutes, then flip it over to the other side for another 4 minutes. Check to see how done it is, and continue cooking until it has reached your desired doneness, about 8 minutes for medium-rare and 10 minutes for medium.
Remove the steak from the pan and tent it with foil. Cook the other half of the steak as before. Once the steaks have both rested for 5-10 minutes, cut them against the grain into very thin slices. If any of the pieces are more rare than you'd like, you can put them back in the pan to cook for a minute or two.
While the steaks are cooking and resting, warm the tortillas by toasting them in a dry skillet over medium heat for roughly 30 seconds on each side. Keep the warmed tortillas stacked between two clean dish towels.
Serve all the fajita components in separate dishes and give each person a stack of tortillas. Dig in!