American · Dinner
Steak Fajita Tacos
Marinated flank steak is seared hot, then sliced across the grain and folded into warm corn tortillas with charred bell peppers and onions. Lime, cumin and garlic season the beef, while cilantro, salsa and a squeeze of lime finish each taco. Served as three street-style tacos.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
593Calories
48.4gProtein
24.1gFat
47.5gCarbs
5.5gSugar
7.8gFiber
872mgSodium
130mgChol
6.9gSat Fat
642mgPotassium
58mgCalcium
3.2mgIron
1.8mcgVitamin B12
62mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Toss flank steak with garlic, cumin, chili powder, lime juice, half the oil and salt until fully coated.
2
Marinate
Leave coated steak at room temperature for 30 minutes.
3
Sear
Heat remaining oil in heavy skillet over high heat and sear steak 3–4 minutes per side until dark crust forms and center reaches medium-rare.
4
Char
In same skillet over medium-high heat, cook sliced peppers and onion 5–6 minutes until edges blacken and vegetables soften; warm tortillas.
5
Plate
Slice rested steak across grain, divide with charred vegetables among tortillas, top with salsa and cilantro, serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g beef flank steak
- 66 corn tortillas
- 150g150g bell pepper
- 120g120g onion
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp chili powder
- 11 lime, juiced plus wedges
- 60g60g tomato salsa
- 12g12g fresh cilantro
- 1/2 tsp1/2 tsp salt
