30 minutes
Savor the robust flavors of these Steak Fajitas, a Mexican-inspired feast that brings together tender slices of marinated steak with a melody of charred vegetables, all wrapped in a warm, toasted tortilla. Perfect for a lively dinner with a loved one!
Flank Steak, sliced
0 lb
tablespoons
Cumin, toasted and ground
teaspoons
Coriander, ground
teaspoons
teaspoons
teaspoons
Lime, juiced
each
Flour Tortillas
each
Poblano Pepper, sliced
each
Red Onion, sliced
each
Garlic, sliced
cloves
Fresno Chili, sliced
each
White Onion, raw, minced
to taste
Cilantro, chopped
to taste
1. Prep
Combine the avocado oil, cumin, coriander, chili powder, garlic powder, and lime juice in a bowl to create the marinade. Mix well, ensuring the spices are fully dissolved.
2. Marinate
Submerge the sliced flank steak in the marinade, making sure each piece is well-coated. Cover and let sit for at least 15 minutes, and up to a few hours, to infuse the flavors—allowing it to marinate longer will enhance the taste.
3. Toast Tortillas
Warm a cast iron pan over medium heat. Toast each flour tortilla until slightly charred and pliable, about 30 seconds per side. Keep the toasted tortillas in a container with a lid to stay warm and pliable while you assemble the rest of the dish.
4. Cook Protein
Heat a large pan over high heat. Once hot, add the marinated flank steak, searing each side to develop a rich, caramelized exterior, about 3 minutes per side. The sugars and proteins will react, creating a savory crust known as the Maillard reaction. Remove the steak from the pan and set aside.
5. Add Vegetables
In the same pan, add a bit more avocado oil if needed, then toss in the sliced poblano peppers, red onion, garlic, and fresno chili. Cook with a pinch of salt (remember to season in stages) until the vegetables are softened and have a slight char, about 5 minutes, adding an aromatic depth to the fajitas.
6. Finishing Ingredients
Return the steak to the pan with the vegetables, stir to combine, and cook for an additional minute. The residual heat will help meld the flavors together. Serve the steak and vegetable mixture with the warm tortillas, additional slices of lime, and your favorite salsa or hot sauce, if desired.
Opt for a high-quality cut like flank or skirt steak for the best texture and flavor. These cuts are traditionally used for fajitas because they absorb marinades well and cook quickly while remaining tender.
Slice the steak against the grain, which means cutting perpendicular to the muscle fibers. This shortens the fibers and makes the meat more tender and easier to chew.
The key to flavorful fajitas is a well-balanced marinade with a good acid component, such as lime juice or vinegar, to help tenderize the meat. Use fresh garlic and spices for depth of flavor and allow the steak to marinate for at least 1 hour, but ideally for several hours, to penetrate the meat fully.
After cooking, rest your steak for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring your fajitas are moist and flavorful.
Sear the steak on a very hot grill or cast-iron skillet to develop a flavorful crust. Don't overcrowd the pan, as this will cause the steak to steam rather than sear. Cook the steak to your desired level of doneness but remember that carryover cooking will occur, so it's often best to pull the steak off the heat slightly before it reaches the target temperature.
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