American · Dinner
Steak Fajita Wrap
Marinated flank steak seared hot then sliced thin, tossed with charred bell pepper and onion strips seasoned with cumin, chili powder and smoked paprika. Everything folds into a warm flour tortilla with melted Monterey Jack, sour cream and fresh cilantro for a handheld Tex-Mex take on classic beef fajitas.
$6
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
716Calories
56.8gProtein
38.6gFat
37.2gCarbs
6.8gSugar
3.9gFiber
1170mgSodium
170mgChol
14.1gSat Fat
685mgPotassium
264mgCalcium
3.2mgIron
1.9mcgVitamin B12
52mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Coat the flank steak with cumin, chili powder, smoked paprika, minced garlic, lime juice, salt and half the olive oil until evenly rubbed.
2
Marinate
Leave the steak at room temperature for 30 minutes so spices penetrate.
3
Sear
Heat the remaining olive oil in a cast iron skillet over high heat and sear the steak 3 to 4 minutes per side until a dark crust forms.
4
Char
In the same skillet over medium-high heat, cook the sliced bell pepper and onion 5 minutes until edges blacken and onion turns translucent.
5
Plate
Slice the rested steak thin, pile with charred vegetables, grated Monterey Jack, sour cream and chopped cilantro on the tortilla, then roll tight and halve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef flank steak
- 2 tbsp30ml olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 22 small (150g) bell pepper
- 1120g onion
- 2 clove2 clove garlic
- 2 tbsp30ml lime juice
- 22 large (144g) flour tortilla
- 2 oz56g Monterey Jack cheese
- 4 tbsp60g sour cream
- 2 tbsp8g cilantro
- 1/2 tsp1/2 tsp salt
