Steak Fajitas

Staff Writer
Steak Fajitas
Steak Fajitas
Carly Goldsmith

Steak Fajitas

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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4
Servings
509
Calories Per Serving
Deliver Ingredients

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!

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
35g
54%
Sugar
3g
N/A
Saturated Fat
11g
56%
Cholesterol
126mg
42%
Protein
40g
81%
Carbs
9g
3%
Vitamin A
61µg
7%
Vitamin B12
5µg
80%
Vitamin B6
1mg
52%
Vitamin C
66mg
100%
Vitamin D
0.2µg
N/A
Vitamin E
3mg
13%
Vitamin K
19µg
24%
Calcium
54mg
5%
Fiber
3g
11%
Folate (food)
31µg
N/A
Folate equivalent (total)
31µg
8%
Iron
5mg
27%
Magnesium
57mg
14%
Monounsaturated
19g
N/A
Niacin (B3)
10mg
52%
Phosphorus
313mg
45%
Polyunsaturated
2g
N/A
Potassium
713mg
20%
Riboflavin (B2)
0.6mg
34.5%
Sodium
713mg
30%
Thiamin (B1)
0.2mg
10.9%
Trans
1g
N/A
Zinc
12mg
79%

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