45 minutes
A delicious and flavorful dish featuring seared New York strip steak, tender bell peppers, and melted cheeses, all wrapped in warm flour tortillas.
New York Strip Steak, 1.5-inch-thick
0 lb
to taste
to taste
Cumin Seeds
teaspoons
Holland Yellow Bell Pepper, cored, seeded, and cut into ¼-inch-wide strips
each
Holland Orange Bell Pepper, cored, seeded, and cut into ¼-inch-wide strips
each
Poblano Pepper, seeded and cut into ¼-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, minced
cloves
Flour Tortillas, 8-inch
0 oz
Manchego Cheese
0 oz
to taste
1. Preheat Oven and Sear Steak
First, preheat your oven to 400 degrees. While the oven is heating, place a 12-inch cast-iron skillet on medium-high heat for about 3 minutes until it's hot. Pat the New York strip steak dry with paper towels and sprinkle it generously with kosher salt. Sear the steak in the hot, dry skillet, cooking it for 2 minutes on each side. The searing process will seal in the juices and form a crust on the outside.
2. Roast Steak
Once both sides are browned, transfer the skillet to the oven and roast the steak at 400 degrees for 4 minutes. After roasting, place the steak on a plate, cover it with aluminum foil, and let it rest for 12 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat.
3. Lower Oven Temperature
Lower the oven temperature to 350 degrees.
4. Sauté Vegetables
In the same skillet, pour in a bit of olive oil and heat it over medium-high. Add the cumin seeds and sauté them for about 1 to 1½ minutes until they release their aroma. Next, add the yellow, orange, and poblano peppers, the jalapeño strips, the red onion, and the minced garlic. Sprinkle with a pinch of salt. Sauté the vegetables for about 10 minutes until they become tender and begin to brown, enhancing their natural flavors.
5. Slice Steak
While the vegetables are cooking, slice the rested steak into thin ¼-inch slices.
6. Combine Steak and Vegetables
Once the vegetables are ready, stir the steak slices and any accumulated juices back into the skillet with the vegetables.
7. Warm Tortillas
Wrap the tortillas in aluminum foil and place them in the oven for 10 to 15 minutes to warm up.
8. Combine Cheeses
While the tortillas are heating, combine the grated Monterey Jack and Manchego cheeses in a bowl.
9. Assemble Fajitas
To assemble the fajitas, lay a warm tortilla on a plate, sprinkle with a generous amount of the cheese mixture, spoon the steak and vegetable mixture on top, and finish with a sprinkle of sliced scallions. Roll up the tortilla and serve immediately. For a family-style presentation, place the skillet of steak and vegetables, a plate of warm tortillas, and a bowl of cheese on the table, letting everyone assemble their own fajitas.
Flank or skirt steak are the best choices for fajitas due to their flavor and tenderness when cooked properly. Cut against the grain for tenderness.
Use a combination of lime juice, garlic, cumin, chili powder, and cilantro. Marinate for at least 1 hour, or overnight for best results.
Preheat your pan until smoking hot for a charred, smoky flavor and a beautiful crust. Cook in batches to avoid crowding.
Let your steak rest for 5-10 minutes before slicing to allow juices to redistribute, resulting in a juicier steak.
Season your vegetables while cooking and adjust seasoning before serving to ensure a well-seasoned dish.
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