Spicy and smoky adobo peppers add tons of flavor to these delicious fajitas! Tender flank steak is marinated in adobo peppers, orange and lime juice,and plenty of garlic to create a juicy and flavorful fajita. Paired with sweet bell peppers, these fajitas are sure to please a crowd!
This post is sponsored by Sprouts Farmers Market. All opinions are my own. Thanks for supporting brands that make Zen & Spice possible!
I recently bought a grill pan and it’s one of the best purchases I’ve made lately! We live in an apartment complex that doesn’t allow grills, which is pretty unfortunate. It gets so hot here in the summer and we always dream of being able to go outside and grill yummy meats and veggies. This grill pan is almost as good! The ridges help make those perfect grill marks and sears meats, and makes veggies taste like they were tossed on a grill.
My favorite meat to grill is flank steak. It’s very lean and I love the way it slices into perfectly moist and juicy strips. Sprouts has really great extra lean flank steak with hardly any fat.
The marinade for this steak is made from orange and lime juice, chipotle chilies in adobo sauce, cilantro, garlic, cumin and olive oil. You can let the steak marinade for 2-4 hours, but it tastes really amazing if you can let it marinade overnight.
I prefer my steaks medium-rare, so I’ll cook the steak for 4-5 minutes on each side, and then remove the steak from the grill pan and slice off my half. Since my husband likes medium, so I’ll return the steak to the pan and continue cooking it for a couple more minutes. This way, we both get the finished steak we like!
Did you know there’s a secret way to check if your steak is done to your liking? This video explains it perfectly.
Fajitas are great to serve a crowd! This recipe makes a TON and could probably feed 6-8 people. If you need to feed more than that for a party, just ramp up your peppers and onion slices.
For toppings, I love avocado slices, sour cream, cheddar cheese, cilantro and pico.
Try to find a wide variety of colored peppers! Red, yellow, orange, and green. So colorful! I love the way they taste with a nice char. Remember, this char was created by a grill pan on the stove! No outside grill needed.
Here’s the recipe for Chipotle Flank Steak & Pepper Fajitas!
Chipotle Flank Steak & Pepper Fajitas
- 1 orange, juiced
- 2 limes, juiced
- 4 Tbsp Sprouts Brant Extra Virgin Olive Oil
- 3 tsp minced garlic
- 3 chipotle chilies, in adobo sauce
- 2 Tbsp fresh cilantro
- 1 tsp ground cumin
- 1 tsp salt
- 2 Tbsp Sprouts Brand Brown Sugar
- 1/8 tsp black pepper
- 2 lb Sprouts Butcher Shop Flank Steak
- 4 bell peppers -- green, red, orange, yellow sliced
- 1 medium yellow onion, sliced
- 2 pkgs Sprouts Brant Tortilas
- avocado slices, sour cream, salsa, pico de gallo, cilantro, cheddar cheese for toppings
Combine the orange juice, lime juice, olive oil, minced garlic, chipotle chilies, cilantro, cumin, salt, brown sugar and black pepper in a blender. Puree until smooth.
Place the flank steak in a large zip plastic bag. Pour the marinade over the steak. Refrigerate for two to four hours.
Drain the marinade from the beef and discard.
Lightly oil the grill or grill pan. Grill the steak for four to five minutes on medium-high heat on each side. Transfer to a cutting board and let rest.
Meanwhile, return the grill pan to medium heat and add the peppers and onions. Cook for three to five minutes on each side, until they start to brown. Flip and cook until just wilted.
Slice the steak against the grain, diagonally, into strips.
To build your fajita, add a couple strips of steak to a tortilla, top with peppers, onions, avocado slices, salsa, sour cream, pico de gallo and/or cheese.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!