Ingredients:
- 1 ½ pounds flank steak, thinly sliced against the grain
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of 2 limes
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Flour tortillas, for serving
- Sour cream, guacamole, shredded cheese, and salsa, for serving
Instructions:
- In a large mixing bowl, combine the lime juice, soy sauce, brown sugar, chili powder, cumin, smoked paprika, garlic powder, onion powder, black pepper, and salt. Whisk well to make the marinade.
- Add the thinly sliced flank steak to the marinade and toss to coat. Let it marinate for at least 30 minutes, or refrigerate overnight for even more flavor.
- Heat one tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated steak slices and cook for about 2-3 minutes per side, until nicely browned and cooked to your desired doneness. Remove the steak from the pan and set it aside.
- In the same skillet, add another tablespoon of olive oil. Add the sliced bell peppers, onion, and minced garlic. Sauté for about 5-6 minutes until the vegetables are tender and slightly caramelized.
- Return the cooked steak to the skillet with the peppers and onions. Stir everything together and cook for an additional minute to heat through.
- Warm the flour tortillas in a separate dry skillet or in the oven.
- Serve the steak fajitas hot, allowing everyone to assemble their own fajitas. Provide sour cream, guacamole, shredded cheese, and salsa as toppings.
These soul food-inspired steak fajitas are flavorful and satisfying. Enjoy them with your favorite side dishes like rice and beans or coleslaw for a complete meal.