Steak Fajitas with Cilantro Lime Crema

Simple and delicious! Marinated skirt steak, sauteed sweet peppers and onions and a tangy cilantro lime crema to top it off for a super easy weeknight dinner!

Simply eat in warmed tortillas or add to a rice bowl. You could also use any leftovers the next morning by adding some scrambled eggs and having breakfast fajita tacos!

Makes 4-6 servings

Ingredients:

Marinade:

juice of 2 limes

juice of 1 orange

2 cloves garlic, minced

1 tsp. cumin

1 tsp. salt

1 tsp. paprika

½ tsp. chili powder

½ tsp. oregano

½ tsp. black pepper

¼ c. olive oil

Fajitas:

skirt or flank steak or steak tips (about 2 pounds), cut into strips that are about 2 inches long

4 sweet peppers, sliced

1 large yellow onion, sliced

1 Tbsp. neutral oil

Cilantro Lime Crema:

½ c. sour cream

juice and zest of 1 lime

1 clove garlic

1 jalapeno, halved and seeded removed (unless you want spice)

¼ c. cilantro

To serve:

flour or corn tortillas, warmed or rice

avocado or guacamole (optional)

salsa (optional)

cotija or queso fresco (optional)

extra cilantro (chopped) (optional)

Directions:

Make the marinade: Whisk together all ingredients in a small bowl and set aside ½ cup of the marinade. Transfer the remainder to a gallon ziploc or a 13 × 9 cake pan and add in the steak strips. Cover or close the ziploc and set in the fridge to marinate for at least 30 minutes and up to 4 hours.

Make the crema: add all of the ingredients to a food processor or blender and pulse until well-blended and as smooth as possible. If you’re crema is super thick, you can add a tablespoon of water at a time until it is a more pourable consistency but not so liquid that it’ll pour right off of your fajita (you’re aiming for the consistency of ranch dressing). Set aside.

In a large skillet, heat 1 tablespoon neutral oil over medium high heat. Drain the marinade from the steak very well (putting the steak in a colander and let sit for 2-3 minutes works well) and then add the steak to the skillet. Let cook on each side for 2 minutes, rotating as needed until you see no more pink on the exterior of the strips. Remove the steak from the skillet and set into a bowl to the side.

Next, add the peppers, onions and the ½ cup of marinade that you reserved to the skillet. Let cook for 8-10 minutes or until the marinade is absorbed and the onions and peppers are very softened. Add the steak back in, stir, and warm back up for 2-3 minutes.

Add the fajita mixture to warmed tortillas (or rice) and top with the cilantro lime crema. Now you can add any desired toppings you’d like! Simple and delicious!