1 lb. Reminisce Angus Beef flank steak, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, thinly sliced
3 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
In a bowl, mix together soy sauce, lime juice, minced garlic, cumin, chili powder, paprika, crushed red pepper flakes (if using), salt, and pepper. This will be your marinade.
Place the thinly sliced flank steak in a resealable plastic bag or shallow dish. Pour half of the marinade over the steak, reserving the other half for later. Seal the bag or cover the dish and let the steak marinate in the refrigerator for at least 30 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated steak and cook until browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add sliced bell peppers and onions. Cook until they are tender but still have a slight crunch.
Return the cooked steak to the skillet with the vegetables. Pour the reserved marinade over the mixture. Stir well and cook for an additional 2-3 minutes.
Warm the flour tortillas in a dry skillet or microwave, when using the microwave to heat flour tortillas, wrap them in a damp paper towel to avoid drying them out.
Serve the steak and vegetable mixture in the warm tortillas. You can also add toppings like guacamole, salsa, sour cream, or cheese.
Enjoy your homemade steak fajitas!