- 1.5 pounds (680g) flank or skirt steak, thinly sliced against the grain
- 2 limes, freshly squeezed juice
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2-3 garlic cloves, minced
- 2 teaspoons ground chipotle pepper
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 2 bell peppers (any color), thinly sliced
- 1 large onion, thinly sliced
- Flour tortillas, for serving
- Optional toppings: guacamole, sour cream, salsa, cilantro
- Picture yourself strolling through the bustling streets of Mexico City, where savory aromas beckon from every corner. It was on one such vibrant afternoon that my taste buds encountered these fajitas, igniting a passionate affair with their smoky allure.
- In a mixing bowl, combine the freshly squeezed lime juice, soy sauce, olive oil, minced garlic, chipotle pepper, ground cumin, salt, and pepper. This invigorating marinade will infuse the steak with layers of flavor and tenderness. Set aside a small amount of the marinade to baste the vegetables later.
- Place the sliced steak in a large resealable plastic bag. Pour the chipotle-lime marinade over the steak, ensuring each slice is thoroughly coated. Seal the bag and refrigerate for at least one hour. Allow the steak to marinate and soak up the melodious flavors while you prepare the remaining components.
- Before grilling, allow the marinated steak to reach room temperature. Meanwhile, preheat your grill or stovetop grill pan to medium-high heat. Brush the grates with oil to prevent sticking.
- While the grill heats up, prepare the vibrant chorus of bell peppers and onion. Thinly slice the bell peppers and onion, creating a visual symphony of colors. Feel free to experiment with the colors of bell peppers—red, yellow, and green—to amplify the visual impact of your fajitas.
- Introduce the bell peppers and onion to the remaining chipotle-lime marinade left aside earlier. Toss them in the marinade until they are beautifully coated, ready to perform their role as accompanying flavor-enhancers.
- Grill the marinated steak for 4-6 minutes per side, or until desired doneness is achieved. Be mindful not to overcook the steak, as it should retain its succulent tenderness. Allow the steak to rest for a few minutes before cutting it into thin strips.
- While the steak rests, place the bell peppers and onion onto the grill or grill pan, letting them luxuriate in the searing heat for 6-8 minutes, or until they soften and develop a delicious char.
- Assemble your symphony of flavors by layering the juicy strips of chipotle-lime steak onto warm flour tortillas. Top generously with the smoky, caramelized bell peppers and onion medley. For an encore, include your preferred garnishes such as guacamole, sour cream, salsa, or a sprinkle of fresh cilantro.
Tips and Variations:
- For those who prefer a milder heat, reduce the amount of chipotle pepper or omit it entirely. The lime-infused steak will shine regardless.
- Experiment with different cuts of steak, such as rib-eye or sirloin, to suit your preferences.
- Don’t limit yourself to just bell peppers and onion; you can also add zucchini, mushrooms, or even pineapple for a burst of tropical sweetness.
- Guests with dietary restrictions can substitute the flour tortillas with lettuce wraps or gluten-free tortillas, embracing this delicious feast with equal enthusiasm.
Devour these Chipotle Lime Steak Fajitas with gusto, allowing the flavors to weave a tapestry of smoky euphoria on your palate. Indulge in the sounds of sizzling perfection, transporting yourself to the heart of Mexico, where culture, history, and an unrivaled culinary heritage await. Buen provecho!
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