Steak Fajita Platter
Ingredients:
For the Steak:
• 1.5–2 lbs flank or skirt steak
• 2 tbsp olive oil
• Juice of 1 lime
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
For the Veggies:
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 red onion, sliced
• Olive oil, salt, pepper, and a pinch of cumin
Toppings:
• Shredded cheddar and Monterey Jack cheese
• Guacamole
• Pico de gallo (tomatoes, onions, cilantro, jalapeños, lime juice)
• Sour cream
• Shredded lettuce
• Lime wedges
• Warm flour tortillas
Instructions:
1. Marinate the Steak:
Combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Coat steak and marinate for at least 30 minutes (or up to 8 hours in the fridge).
2. Cook the Steak:
Grill or sear in a hot skillet for about 4-5 minutes per side for medium-rare. Let rest before slicing against the grain.
3. Sauté the Veggies:
In the same pan or a separate skillet, cook bell peppers and onions with olive oil, salt, pepper, and cumin until tender and slightly charred.
4. Warm the Tortillas:
Heat tortillas on a skillet or directly over a flame for a few seconds per side.
5. Assemble the Platter:
Slice steak, arrange with sautéed veggies, guacamole, pico de gallo, sour cream, shredded cheese, lettuce, lime wedges, and tortillas.
Let me know if you want a printable version or want to turn this into a low-carb version or anything else!