Beef Fajita Tacos
User Reviews
5
Beef Fajita Tacos
Description
The steak is marinated in a blend of vegetable oil, lime juice and zest, garlic, onion, chipotle peppers in adobo, chili powder, cumin, oregano, salt, and pepper. This mixture is blended smooth and coats the flank steak, which is left to marinate for at least an hour or overnight to absorb flavor and tenderness.
Separately, bell peppers and yellow onions are sliced into thin strips and cooked in hot oil in a skillet, initially without stirring to achieve a slight char, then tossed with salt and pepper until softened but still crisp. The marinated steak is cooked next, either on a grill or stovetop, to medium doneness, then sliced thinly against the grain.
Tacos are assembled by layering the sliced beef with the sautéed vegetables in warm tortillas. Accompaniments like shredded cheese, salsa, sour cream, and pickled jalapeños can be added as desired, complementing the dish’s smoky and fresh flavors. Vegetables can be prepared ahead up to three days, and the marinade can also be made in advance.
Ingredients
Chili Lime Marinade
- 1/4 cup vegetable oil
- lime peeled in strips, zest of 1
- lime juice of 1
- 5 garlic smashed, cloves
- 1/2 yellow onion peeled and quartered, medium
- 1/2 tsp cumin ground
- 2 chipotles in adobo
- 1 tsp chili powder
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tsp oregano dried
- 1.5 lbs flank steak
Fajitas Veggies
- 1 yellow onion sliced into thin strips, large
- 1 bell pepper sliced into thin strips, or 2 bell peppers
- 1 tbsp light olive oil or vegetable oil
- 1 tsp salt Kosher salt and freshly ground
- 1 tsp black pepper Kosher salt and freshly ground
Instructions
- Make the Fajita Marinade
- Place the vegetable oil, lime zest and juice, garlic cloves, peeled yellow onion, chipotle peppers, cumin, chili powder, oregano, salt and pepper into a blender or food processor. Blend the marinade up until smooth.
- Pour the marinade over the flank steak in a mixing bowl or in a zip top plastic bag. Use tongs in the bowl to coat the entire piece of beef and marinate for at least one hour up to overnight.
- Make the Fajita Veggies
- In a cast iron skillet over medium-high heat pour in oil and once shimmering hot, put the thin strips of bell peppers and onions in one single layer in the skillet.
- Cook the vegetables without moving for about 2 minutes to gain some char, then sprinkle in the salt and pepper and then toss to get color on the other side. Cook the veg until they are slightly softened, but still have a little crunch and bright color.
- Take the fajita veggies out of the pan and set aside on a plate.
- Cook the Marinated Fajita Meat
- About 30 minutes before cooking, take the flank steak out to rest to room temperature.
- Use the same skillet as earlier over medium-high heat to give the steak a nice sear. We want some char and a nice crust, it'll take around 3-4 minutes on each side.
- Cook the flank steak for about 6 minutes on each side for medium rare. A meat thermometer should read about 128º F to 130º F for med-rare.
- After cooking, let the steak rest for about 10 minutes on a cutting board. Slice against the grain and serve with the veggies, warmed corn or flour tortillas, and your choice of toppings.
Notes
- The fajita marinade can be prepared in advance and stored in the refrigerator for up to a week.
- Slice vegetables up to three days before serving for convenience.
- Store leftover cooked meat and vegetables in airtight containers for up to four days.
- Reheat beef and veggies gently on the stove or microwave until warmed through before serving.
- Add cheeses like cheddar, Monterey Jack, queso fresco, or Oaxacan cheese as preferred.
- Serve with traditional sides such as Mexican rice, salsa rojo, pico de gallo, sour cream, and pickled peppers or onions.
- For an enhanced experience, consider making homemade guacamole, black beans, and cilantro lime rice to accompany the fajitas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 379kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 33g | 66% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 90mg | 30% |
| Sodium | 929mg | 39% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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