Air Fryer Copycat Chili’s Steak Fajitas

Ingredients

Marinade:
2 pounds flank steak
⅓ cup lime juice
2 tbsp vegetable oil, or olive oil
2 cloves garlic, minced
½ tsp ground cumin
2 tbsp brown sugar, or honey
½ tsp black pepper
1 tsp salt

For the fajitas:
2 bell peppers, sliced
1 sweet onion, sliced
2 tbsp vegetable oil

For serving:
1 cup pico de gallo
1 cup cheddar cheese, shredded
1 cup guacamole
1 cup sour cream
2 tsp fresh cilantro, minced

Directions

Whisk together lime juice, oil, garlic, cumin, brown sugar (or honey), black pepper, and salt. Coat the flank steak, cover, and refrigerate at least 30 minutes (up to 4 hours).

Set the air fryer to 400°F (200°C) and preheat 3–5 minutes.

Air fry at 400°F for 10–12 minutes, flipping halfway, until it reaches your desired doneness (130°F medium-rare, 140°F medium).

Transfer to a cutting board, tent with foil, and rest 5 minutes.

Toss peppers and onions with oil, salt, and pepper. Air fry at 380°F for 8–10 minutes, shaking halfway, until softened and charred.

Slice the steak against the grain. Serve with warm tortillas, pico de gallo, cheddar, guacamole, sour cream, and cilantro.