Fajitas de Bistec con Pimentón Ahumado y Rajas de Poblano

Fajitas de Bistec con Pimentón Ahumado y Rajas de Poblano ingredients

• 1.5 lbs Flank steak or skirt steak
• 3 tbsp Olive oil
• 2 tbsp Lime juice
• 1 tbsp Smoked paprika
• 1 tsp Cumin powder
• 1 tsp Dried oregano
• 1 tsp Garlic powder
• 0.5 tsp Chili powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Poblano pepper
• 1 medium Yellow onion
• 1 tbsp Olive oil
• to taste Salt and pepper
• 8-12 Flour or corn tortillas
• 4 Lime wedges
• as desired Optional toppings: sour cream, guacamole, salsa, pico de gallo, shredded cheese

How to make Fajitas de Bistec con Pimentón Ahumado y Rajas de Poblano

1. Slice the 1.5 lbs flank or skirt steak against the grain into thin 1/4-inch strips. In a medium bowl, combine the steak strips with 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 tablespoon of smoked paprika, 1 teaspoon of cumin powder, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to coat, then let marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours.
2. While the steak marinates, prepare the fajita vegetables: Slice the 1 large red bell pepper, 1 large green bell pepper, 1 large poblano pepper, and 1 medium yellow onion into uniform strips.
3. Heat a large skillet or cast-iron griddle over medium-high heat. Add 1 tablespoon of olive oil, then add the sliced bell peppers, poblano pepper, and onion. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Season with a pinch of salt and pepper to taste. Remove the cooked vegetables from the skillet and set aside.
4. Increase the heat of the skillet to high. Once very hot, add the marinated steak strips in a single layer, working in batches if necessary to avoid overcrowding, which can steam the meat instead of searing it.
5. Cook the steak for 2-3 minutes per side, stirring frequently, until nicely browned and cooked through but still tender. Avoid overcooking the steak to prevent it from becoming tough.
6. Return the sautéed vegetables to the skillet with the cooked steak. Toss everything together briefly to combine and warm through, about 1 minute.
7. Warm the 8-12 flour or corn tortillas according to package directions. You can heat them in a microwave, wrapped in a damp paper towel, or individually in a dry skillet for 15-20 seconds per side until soft and pliable.
8. Serve the hot steak and vegetable mixture immediately with the warm tortillas, lime wedges, and your choice of optional toppings like sour cream, guacamole, salsa, pico de gallo, or shredded cheese.

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