Blood Orange Marinaded Steak Fajitas
These steak fajitas are tender, easy, and super flavorful thanks to a tangy blood orange marinade. This recipe is dairy-free, gluten-free, and can also be made vegan.
Ingredients
- 1.5 - 2 pounds pounds flank or skirt steak
- 2 tablespoons olive oil
- 1 tablespoon blood orange zest
- ¼ cup blood orange juice
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon each ground cumin, chili powder, garlic powder, salt
- ½ teaspoon black pepper
- 2 bell peppers, seeds removed and cut into strips any color
- 1 onion, cut into slices yellow, white, or red
- warm corn or flour tortillas
- lime or blood orange wedges
Optional Toppings
- cilantro
- avocado or guacamole
- pico de gallo
- cashew cream
- shredded cheese
Instructions
- Whisk the marinade ingredients together in a large bowl and add the steak. Go in with your hands and massage the marinade into the meat and then make sure it’s sitting nicely in the marinade so it gets infused with the most flavor. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Heat a large cast-iron skillet over medium-high heat. Once hot, add a little oil and the steak. Discard the leftover marinade. Cook for 4-6 minutes on each side until it's cooked to your liking. Four minutes will yield closer to medium-rare, but this also depends on the thickness of your meat.
- Move the meat to a cutting board and loosely cover with foil. Let it sit for 7-10 minutes. Cut across the grain into thin strips. Finish with flakey salt and freshly cracked black pepper.
- While the meat rests, add the peppers and onion to the pan, season with salt and pepper, and cook for 3-5 minutes, stirring frequently.
- Serve everything separately on a platter with some additional toppings of choice.