52 minutes
A delicious and vibrant dish featuring seared steak, colorful peppers, and melted cheese, wrapped in warm tortillas.
New York Strip Steak, 1.5-inch-thick
0 lb
to taste
tablespoons
Cumin Seeds
teaspoons
Yellow Bell Pepper, cored, seeded, and cut into 0.25-inch-wide strips
each
Orange Bell Pepper, cored, seeded, and cut into 0.25-inch-wide strips
each
Poblano Pepper, seeded and cut into 0.25-inch-wide strips
each
Jalapeño Pepper, seeded and cut into very thin strips
each
Red Onion, halved and thinly sliced into half-rounds
each
Garlic Clove, minced
cloves
Flour Tortillas
each
Manchego Cheese
0 oz
to taste
1. Preheat the Oven
Preheat your oven to 400 degrees. This ensures your steak will cook evenly when it's time to roast.
2. Prepare and Sear the Steak
Heat a 12-inch cast-iron skillet over medium-high heat for 3 minutes. While it heats, pat your New York strip steak dry with paper towels and sprinkle it generously with kosher salt. Once the skillet is hot, sear the steak for 2 minutes on each side. Searing locks in the juices and creates a flavorful crust on the steak. After searing, place the skillet in the preheated oven and roast the steak for 4 minutes. Once roasted, remove the steak from the oven, cover it with aluminum foil, and let it rest on a plate for 12 minutes. Lower the oven temperature to 350 degrees.
3. Sauté the Vegetables
While the steak rests, warm 2 tablespoons of good olive oil in the same skillet over medium-high heat. Add 1 teaspoon of whole cumin seeds and sauté for about 1 to 1.5 minutes until they release their aroma. Then, add the strips of yellow and orange bell peppers, poblano pepper, jalapeño, and the red onion. Toss in 1 tablespoon of minced garlic and a pinch of kosher salt, sautéing the vegetables for about 10 minutes until they're tender and slightly caramelized.
4. Slice the Steak and Combine
Once the steak has rested, slice it into 0.25-inch thick strips. Stir the sliced steak and its juices into the skillet with the sautéed vegetables, combining everything thoroughly.
5. Warm the Tortillas
Wrap 6 flour tortillas in aluminum foil and heat them in the oven for 10-15 minutes at 350 degrees.
6. Combine the Cheeses
Meanwhile, combine 6 ounces each of grated Monterey Jack and Manchego cheese in a bowl.
7. Assemble the Fajitas
To assemble the fajitas, lay a warm tortilla on a plate and sprinkle a handful of the cheese mixture down the center. Add a generous portion of the steak and vegetable mixture, then sprinkle some sliced scallions on top. Roll up the tortilla, and your sizzling steak and pepper fajita is ready to enjoy. Serve immediately and savor every delicious bite!
Opt for a cut that's well-marbled and tender. A flank steak, skirt steak, or even a ribeye would do nicely. Make sure to cut the steak against the grain to ensure tenderness.
After cooking, let your steak rest for at least 5-10 minutes. This allows the juices to redistribute and keeps the meat moist and flavorful when sliced.
When slicing your rested steak, cut it across the grain into thin strips to ensure each bite is tender, not chewy.
Don't rush the marinating process. Give your steak a good 1-2 hours in the marinade to ensure it absorbs all the flavors. Use fresh lime juice, cilantro, garlic, and a touch of cumin and chili powder for a robust flavor profile.
Offer a variety of condiments such as fresh salsa, guacamole, sour cream, and grated cheese. Finely chopped cilantro and a squeeze of lime add freshness and zest.
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