Are you aware of the fajita effect? The sound of fajitas sizzling and the smell as they pass by your table in the restaurant can make a profound impact on your menu choices! These Steak Fajitas with Sprite Marinade might not make your neighbors change their dinner plans, but they are delicious.

Marinade

• ½ cup Sprite
• ½ cup pineapple juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ teaspoon cayenne (more to taste)

Fajitas

• 2 pounds flank steak, cut into 1½ inch strips
• 2 medium white onions, halved lengthwise then sliced
• 2-3 bell peppers, multicolored, sliced lengthwise
• 3-4 tablespoons olive oil
• 12 medium flour tortillas
• 1 lime, halved

Add Ons

• shredded lettuce
• chopped tomato
• shredded cheese
• chopped cilantro 
• guacamole
• salsa
• sour cream

Directions

Whisk the Sprite, pineapple juice, soy sauce, olive oil, garlic, chili powder, cumin, salt, pepper, and cayenne in a large bowl.

Add the sliced steak and toss to coat. Pour the mixture into a gallon-sized plastic bag. Squeeze out as much air as you can as you zip the bag. Place the bag in the refrigerator for at least 2 hours, turning occasionally.

Heat oven to 200º F.

Drain the marinade from the meat and discard.

Combine the onion and peppers in a large bowl. Add 2 tablespoons oil and toss to coat. Set aside.

Heat 1 tablespoon olive oil in a large pan over high heat until shimmering. Add just enough drained steak to cover the pan in a single layer. Do not crowd the pan! Cook the steak, stirring often, for 5-6 minutes.

Remove the cooked steak to an oven-safe serving dish, then squeeze ½ lime over the meat. Cover and place into oven. Repeat the process with the remaining steak, using 1 tablespoon oil  in the pan each time.

Once you have finished cooking the steak, wipe out the pan. Reduce the heat to medium-high. Add ½ the onion and pepper mixture and cook, stirring often, for about 3 minutes. Again, don’t crowd the pan! 

Remove the vegetables to an oven-safe serving dish, cover, and place into oven. Repeat the process with the remaining vegetables, using 1 tablespoon oil in the pan.

Remove the steak and onion/peppers from the oven. Serve with flour tortillas and any add ons.