Steak Fajitas

Slice bell peppers and red onion and place them on a baking sheet suitable for your air fryer.

Drizzle the vegetables with about 1 tablespoon of olive oil and season with salt, pepper, and garlic powder. Toss to combine.

Cook in a preheated 400°F air fryer for 13 minutes.

While the vegetables are cooking, thinly slice the steak against the grain.

In a mixing bowl, combine the sliced steak with 1 tablespoon of olive oil, fajita seasoning, and the juice of one lime. Mix until the steak is evenly coated.

Once the vegetables are cooked, remove them from the baking sheet and set aside.

Spread the seasoned steak in a single layer on the same baking sheet.

Cook the steak at 400°F for 7 minutes.

While the steak cooks, prepare the honey chipotle vinaigrette. In a food processor, combine the chipotle peppers in adobo, red wine vinegar, honey, minced garlic, salt, and dried oregano.

Blend the vinaigrette ingredients, then slowly stream in the neutral oil while the processor is running to emulsify the sauce.

When the steak is cooked to your liking, add the cooked peppers and onions back to the baking sheet and toss everything together.

Warm the flour tortillas in the microwave or on a skillet.

For an optional creamy sauce, combine some of the prepared vinaigrette with sour cream in a squeeze bottle and shake well to combine.

Assemble the fajitas by filling the warm tortillas with the steak and vegetable mixture. Drizzle with the vinaigrette or the creamy chipotle sauce.