Chili Lime Steak Fajitas

by Charlie McCarthy, Sr.

Ingredients

• 2 tbsp olive oil
• 1/3 cups lime juice
• 2 tbsp cilantro
• 2 cloves garlic
• 1 tsp brown sugar
• 3/4 tsp red chili flakes
• 1/2 tsp ground cumin
• 1 tsp salt
• 500 g rump, skirt, or flank steak
• cooking oil
• 3 peppers (capsicums)
• 1 onion
• pepper
• tortillas
• sour cream
• avocado

Recipe

1. Whisk together olive oil, lime juice, chopped cilantro, crushed garlic, brown sugar, red chili flakes, ground cumin, and salt to combine. Pour out half of the marinade into a shallow dish to marinade the rump, skirt, or flank steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minute prior to cooking. *Refrigerate the reserved untouched marinade to use later*
2. Heat about one teaspoon of cooking oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes. 
3. Wipe pan with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers (capsicums) and sliced onion. Add the steak (sliced against the grain into thin strips). Now add the rest of the half of the reserved marinade, salt and pepper; continue cooking until done.
4. To serve pack into warmed tortillas with some cilantro leaves, sour cream, avocado (or your desired fillings).

Enjoy!