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Steak Fajitas Recipe
Jun 01, 2012 @ 10:54 AM
Posted by
Daily Value: 27%
Servings: 4
High-Fiber, Low-Carb
Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 545Daily Value: 27%
Servings: 4
High-Fiber, Low-Carb
Dairy-Free, Sugar-Conscious
| Fat | 41g | 63% |
| Saturated | 12g | 58% |
| Carbs | 14g | 5% |
| Fiber | 6g | 23% |
| Sugars | 3g | 0% |
| Protein | 32g | 63% |
| Cholesterol | 116mg | 39% |
| Sodium | 546mg | 23% |
| Calcium | 86mg | 9% |
| Magnesium | 63mg | 16% |
| Potassium | 855mg | 24% |
| Iron | 4mg | 21% |
| Zinc | 6mg | 38% |
| Vitamin A | 1041IU | 21% |
| Vitamin C | 48mg | 80% |
| Thiamin (B1) | 0mg | 10% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 11mg | 54% |
| Vitamin B6 | 1mg | 53% |
| Folic Acid (B9) | 79µg | 20% |
| Vitamin B12 | 2µg | 27% |
| Vitamin E | 4mg | 19% |
| Vitamin K | 27µg | 34% |
| Fatty acids, total monounsaturated | 22g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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Carly Goldsmith
The classic sizzling fajita platter found in Mexican restaurants across the globe is a cinch to replicate in your own kitchen. Fajitas can be made with almost any protein, but my favorite is steak. For this dish, I used boneless New York strip steak, but other cuts like flank steak and skirt steak would work great as well.
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INGREDIENTS
For the steak:
- 2 boneless New York strip steaks, or flank steak, skirt steak, or similar cut
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Juice of 1/2 lime
For the fajitas:
- 1 tablespoon olive oil
- 1 red onion, sliced
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Black beans, for serving
- Mexican rice, for serving
- Avocado, sour cream, salsa, and tortillas, for serving
DIRECTIONS
For the steak:
Cover the steaks with all marinade ingredients in a large bowl or on a tray. Make sure ingredients are evenly distributed over the steaks. Let sit for 1 hour at room temperature or overnight in the refrigerator.
Bring a grill pan or outdoor grill to high heat. Pat steak dry and sprinkle liberally with salt. Place steaks on grill and leave untouched for 5 minutes. Flip once and continue to cook for 3 minutes for medium-rare. Remove steaks from heat and let rest for 5-10 minutes before slicing. Slice diagonally into thin strips.
For the fajitas:
In a large pan over medium-high heat, heat the olive oil until shimmering. Add the onions to the pan and cook for 3 minutes before adding the bell peppers. Season with cumin, oregano, salt, and pepper. Cook until the peppers are slightly soft and the onions are cooked through, approximately 7-8 minutes.
For serving, place the steak, peppers, onions, beans, rice, avocado, sour cream, salsa, and tortillas on a platter and assemble. Enjoy!
Recipe Details
Servings: 4
