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Sizzlin' Steak Fajitas

By: Lisa from The Cooking Bride
Sizzlin' Steak Fajitas
This image courtesy of

Sizzlin' Steak Fajitas don't have to be complicated. Try this quick, easy and flavorful Mexican dinner recipe and you'll be glad you did. The secret is in the marinade.


  • 1/4 cup fresh lime juice
  • 1/3 cup water
  • 2 tablespoons vegetable oil
  • 1 large garlic clove, minced
  • 3 teaspoons distilled white vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1 pound flank steak
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, coarsely chopped
  • 1 green bell pepper, coarsely 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
  • shredded cheese, salsa, sour cream, or other garnishments, optional


  1. Combine marinade ingredients in a medium bowl. Whisk until thoroughly blended.

  2. Place flank steak in a large resealable plastic bag. Pour marinade over steak and seal bag. Allow to marinate – refrigerated- for 12-24 hours. Remove meat from marinade and discard remaining marinade.

  3. Grill over medium hot coals for 4-6 minutes on each side, or sear in a hot skillet until steak is done. Allow steak to rest for 10-15 minutes. Slice into thin strips across the grain.

  4. Preheat oil a large skillet over medium high heat. Sauté onions and bell pepper in oil until vegetables are crisp/tender, approximately five minutes. Add soy sauce, water, and lime juice. Continue to cook until onion begins to caramelize and peppers begin to char slightly. Stir in sliced meat. Season with salt and pepper.

  5. Wrap tortillas in plastic wrap. Microwave for 15-20 seconds until tortillas become pliable. Remove from plastic wrap. Spoon fajita mixture down the center of each tortilla.

  6. Garnish with your favorite toppings.

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