Chili Lime Steak Fajitas (Printable Version)
Juicy chili-lime steak with sautéed peppers and melted cheese wrapped in crispy tortillas. Perfect for easy, tasty meals.
# Ingredients:
→ Steak Marinade
01 -
450 g flank or skirt steak, sliced against the grain
02 -
30 ml olive oil
03 -
30 ml fresh lime juice
04 -
15 ml fresh orange juice
05 -
1 tsp lime zest
06 -
1 tsp chili powder
07 -
1 tsp ancho chili powder
08 -
1 tsp smoked paprika
09 -
1 tsp garlic powder
10 -
1 tsp ground cumin
11 -
1 tsp salt
12 -
½ tsp black pepper
13 -
¼ tsp red pepper flakes
→ Vegetables
14 -
2 bell peppers, thinly sliced
15 -
1 Fresno pepper, thinly sliced
16 -
1 medium yellow onion, thinly sliced
→ Quesadilla Assembly
17 -
4 large flour tortillas
18 -
200 g shredded Mexican cheese blend or cheddar/Monterey Jack
19 -
15 g butter
→ Toppings (optional)
20 -
Guacamole
21 -
Sour cream
22 -
Salsa
23 -
Fresh cilantro, chopped
# Steps:
01 -
Combine olive oil, lime juice, orange juice, lime zest, and all spices in a bowl. Whisk until fully blended and adjust seasoning to ensure a bright citrus and chili flavor.
02 -
Place sliced steak in a dish or resealable bag. Pour marinade over the meat, coating thoroughly. Refrigerate for a minimum of 30 minutes or up to 4 hours to maximize flavor infusion.
03 -
Heat a skillet or grill pan over high heat until very hot. Add the steak and sear for 4 to 5 minutes per side without moving to develop caramelized edges. Remove and rest for 5 minutes before slicing thinly against the grain for tenderness.
04 -
In the same pan, add olive oil and heat over medium. Add sliced bell peppers, Fresno pepper, and onion. Season with salt, black pepper, and garlic powder. Cook for 5 to 7 minutes, stirring occasionally until softened and lightly caramelized.
05 -
Melt butter in a clean skillet over medium heat until foamy. Place a tortilla in the pan, sprinkle with cheese, layer sliced steak and sautéed vegetables, then top with additional cheese and a second tortilla. Press firmly with a spatula to secure.
06 -
Cook each side for 2 to 3 minutes, flipping carefully, until the tortillas are deeply golden and crisp, and the cheese is fully melted inside.
07 -
Transfer the quesadilla to a cutting board, allow to cool for one minute to prevent cheese overflow. Slice into wedges using a sharp knife or pizza cutter. Serve topped with guacamole, sour cream, salsa, and fresh cilantro as desired.
# Notes:
01 -
Allowing steak to rest after cooking preserves juiciness. Slow caramelization of vegetables enhances sweetness and depth of flavor.
02 -
For best texture, slice steak thinly against the grain.