Steak, Onion, and Pepper Fajitas

Recipe View 2 hrs Marinate the Steak (2 hours): In a resealable plastic bag or non-reactive container, combine the steak, lime juice, and tequila. Ensure the steak is fully submerged. Marinate in the refrigerator for at least 2 hours, or up to 4 hours for maximum flavor.

Recipe View 5 mins Prepare the Grill: Preheat an outdoor grill to high heat (approximately 450-500°F or 230-260°C). Lightly oil the grill grate to prevent sticking.

Recipe View 16 mins Grill the Steak (16 minutes): Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade. Grill the steak over high heat for about 8 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Recipe View 7 mins Rest and Slice: Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak against the grain into 1/4-inch strips.

Recipe View 11 mins Sauté the Vegetables (10-12 minutes): While the steak is resting, heat the cooking oil in a large skillet over medium heat. Add the liquid smoke, Worcestershire sauce, smoked paprika, salt, and pepper to the oil; stir to combine. Once the mixture is fragrant (about 1 minute), add the sliced bell peppers and onions. Cook, stirring occasionally, until the peppers are tender-crisp and the onions are caramelized, about 10-12 minutes.

Recipe View 2 mins Assemble and Serve: Arrange the sliced steak strips on a serving platter. Pour the sautéed pepper and onion mixture over the steak. Serve immediately with warm tortillas and your favorite fajita toppings, such as salsa, guacamole, sour cream, and shredded cheese.