Steak Fajitas 

by Lisa Bynum 

From the April/May 2017 issue of Eat Drink Mississippi

Steak Fajitas

Marinade:

1/4 cup fresh lime juice

1/3 cup water

2 tablespoons vegetable oil

1 large garlic clove, finely minced

3 teaspoons distilled white vinegar

2 teaspoons soy sauce 

1/2 teaspoon liquid smoke

1 teaspoon salt 

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder 

 

Fajitas:

1 pound flat iron steak 

1 tablespoon vegetable oil

1 onion, thinly sliced

1 red bell pepper, coarsley chopped

1 green bell pepper, coarsley chopped 

1 teaspoon soy sauce

2 tablespoons water

1/2 teaspoon fresh lime juice 

Salt and pepper to taste

6-8 (10-inch) flour tortillas

Shreddred cheese, salsa, sour cream, or other garnishes, optional 

Combine marinade ingredients in a medium bowl. Whisk until thoroughly blended. Place flank steak in a large, resealable plastic bag. Pour marinade over steak and seal. Allow to marinade; refrigerate for 12 to 24 hours. Remove from marinade and discard remaining liquid. 

 

Grill over medium hot coals for 4 to 6 minutes on each side, or sear in a hot skillet until steak reaches desired doneness. Allow steak to reast for 10 to 15 minutes. Slice into thin strips across the grain. 

 

Preheat oil in a large skillet over medium-high heat. Saute onions and bell peppers in oil until vegetables are crisp and tender, approximately 5 minutes. Add soy sauce, water, and lime juice. Continue to cook until onions begin to caramelize and peppers begin to slightly char. Stir in sliced meat.

 

Spoon fajita mixture down the center of each tortilla. Garnish with your favorite toppings. 

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