Sizzling, tender strips of marinated steak with colorful bell peppers and onions, all wrapped in warm flour tortillas. A Tex-Mex classic that brings the restaurant experience right to your kitchen.
Prep50 min
Cook15 min
Soak30 min
Servings4
Serving size: 2 fajitas(2 filled tortillas with steak and vegetables)
751cal
56gprotein
56gcarbs
Ingredients
1.5 lb Flank Steak (Skirt steak is also an excellent choice)
3 tbsp Olive Oil (Divided use: 2 tbsp for marinade, 1 tbsp for cooking)
2 tbsp Lime Juice (Freshly squeezed from about 1 lime)
1 tbsp Chili Powder
2 tsp Ground Cumin
1 tsp Smoked Paprika
1 tsp Dried Oregano (Mexican oregano if available)
4 cloves Garlic (Minced)
1.5 tsp Salt (Divided use: 1 tsp for marinade, 0.5 tsp for vegetables)
Experience the authentic taste of Tex-Mex with these homemade flour tortillas. Incredibly soft, pliable, and far superior to store-bought versions, they require just a few simple pantry staples. Perfect for tacos, burritos, quesadillas, or simply enjoying warm with butter.
Sweet onions and colorful bell peppers are sautéed until tender-crisp and lightly caramelized. A versatile and flavorful side dish that comes together in under 20 minutes, perfect for topping sausages, burgers, or adding to fajitas.
Creamy, chunky, and packed with fresh flavors. This classic Tex-Mex dip is the perfect party starter, ready in minutes with ripe avocados, zesty lime, and a little kick of jalapeño.
About Steak Fajitas, Flour Tortillas, Sauteed Onions and Peppers and Guacamole
Aromatic steak fajitas, tender and perfectly spiced with fresh guacamole. A protein-packed, soul-satisfying meal!
This tex_mex dish is perfect for dinner. With 1288.47 calories and 65g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
0.5 tsp Black Pepper (Freshly ground)
1 pc Red Bell Pepper (Seeded and sliced into strips)
1 pc Green Bell Pepper (Seeded and sliced into strips)
1 pc Yellow Onion (Large, sliced into strips)
8 pcs Flour Tortillas (Medium (8-inch) size)
Instructions
1
Prepare the Marinade and Steak
In a large bowl or a resealable plastic bag, whisk together 2 tbsp olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, minced garlic, 1 tsp salt, and 0.5 tsp black pepper.
Add the flank steak to the marinade, ensuring it's fully coated.
Let the steak marinate for at least 30 minutes at room temperature, or for a deeper flavor, refrigerate for up to 4 hours. Remove from the fridge 30 minutes before cooking.
2
Cook the Vegetables
Heat 1 tbsp of olive oil in a large cast-iron skillet over medium-high heat until it shimmers.
Add the sliced onions and bell peppers to the skillet. Season with the remaining 0.5 tsp of salt.
Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender-crisp with some charred spots.
Remove the vegetables from the skillet and transfer them to a plate.
3
Cook the Steak
Increase the heat under the same skillet to high. The pan should be smoking slightly.
Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Carefully place the steak in the hot skillet. Cook for 3-5 minutes per side for medium-rare (135°F / 57°C), or until it reaches your desired level of doneness.
Transfer the cooked steak to a cutting board.
4
Rest and Slice the Steak
Let the steak rest for 10 minutes. This crucial step allows the juices to redistribute, ensuring a tender and flavorful result.
After resting, use a sharp knife to slice the steak thinly against the grain. To find the grain, look for the parallel lines of muscle fiber, and slice perpendicular to them.
5
Assemble and Serve
While the steak is resting, warm the flour tortillas in a dry skillet, over a gas flame, or in the microwave.
Return the cooked vegetables and sliced steak to the skillet over low heat and toss briefly to combine and warm through.
Serve the sizzling steak and vegetable mixture immediately with warm tortillas and your favorite toppings like sour cream, guacamole, salsa, and shredded cheese.
146cal
3gprotein
20gcarbs
6gfat
Ingredients
2.5 cup All-Purpose Flour (About 300g)
1.5 tsp Baking Powder
1 tsp Salt
0.33 cup Lard (Chilled. For a vegetarian option, use vegetable shortening.)
0.75 cup Warm Water (Approximately 110°F / 43°C)
Instructions
1
Combine Dry Ingredients (2 minutes)
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
2
Cut in the Fat (3 minutes)
Add the chilled lard or shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse, pea-sized crumbs.
3
Form and Knead the Dough (5 minutes)
Create a well in the center of the flour mixture and pour in the warm water. Mix with a fork or your hand until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth, soft, and elastic. Avoid over-kneading.
4
Rest the Dough (30 minutes)
Form the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel or plastic wrap.
Let it rest at room temperature for at least 30 minutes. This crucial step relaxes the gluten, making the tortillas tender and easy to roll.
5
Divide and Roll (10 minutes)
After resting, divide the dough into 12 equal pieces (about 45g each) and roll each piece into a smooth ball.
Keep the dough balls covered with the towel to prevent them from drying out.
On a lightly floured surface, take one ball, flatten it with your palm, and use a rolling pin to roll it into a thin, 8-inch (20 cm) circle. Rotate the dough as you roll to maintain a circular shape.
Stack rolled tortillas with a small piece of parchment paper between each to prevent sticking.
6
Cook the Tortillas (10 minutes)
Heat a dry cast-iron skillet, comal, or non-stick pan over medium-high heat until it is very hot (a drop of water should sizzle and evaporate instantly).
Carefully place one tortilla onto the hot surface. Cook for about 30-45 seconds, until large bubbles begin to form.
Flip the tortilla and cook for another 20-30 seconds on the other side. It should have light golden-brown spots and puff up in places. Do not overcook, or it will become stiff.
7
Keep Warm and Serve
As each tortilla is cooked, immediately transfer it to a tortilla warmer or a plate and cover with a clean kitchen towel.
Stacking them traps the steam, which is essential for keeping them soft and pliable. Serve warm.
2 large Bell Pepper (assorted colors, cored and thinly sliced)
2 cloves Garlic (minced)
0.75 tsp Salt (or to taste)
0.25 tsp Black Pepper (freshly ground)
0.5 tsp Dried Oregano (optional)
1 tsp Balsamic Vinegar (optional, for a tangy finish)
Instructions
1
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers.
2
Add the sliced onions to the hot pan. Sauté for 5-7 minutes, stirring occasionally, until they soften and become translucent. Allow them to sit for a minute at a time between stirs to encourage some light browning.
3
Add the sliced bell peppers to the skillet with the onions. Continue to cook for another 7-8 minutes, stirring frequently, until the peppers are tender-crisp and the onions are sweet and lightly caramelized.
4
Stir in the minced garlic, salt, black pepper, and optional dried oregano. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
5
Remove the skillet from the heat. If using, stir in the optional balsamic vinegar for a bright, tangy finish. Serve immediately as a side dish or topping.
1 piece Jalapeno (finely minced, seeds removed for less heat)
2 clove Garlic (minced)
0.25 cup Cilantro (fresh, chopped)
0.5 tsp Ground Cumin
0.75 tsp Salt (or to taste)
Instructions
1
Prepare the avocados. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium-sized bowl. Immediately pour the lime juice over the avocado to prevent browning.
2
Mash to your desired texture. Using a fork or a potato masher, mash the avocado to your preferred consistency. For a chunky guacamole, mash lightly, leaving some larger pieces. For a smoother dip, mash more thoroughly.
3
Add the remaining ingredients. Add the finely diced red onion, deseeded roma tomato, minced jalapeño, minced garlic, chopped cilantro, ground cumin, and salt to the bowl with the mashed avocado.
4
Combine, rest, and serve. Gently stir all the ingredients together until just combined, being careful not to overmix. Taste and adjust seasoning if needed, adding more salt or lime juice. For best results, let the guacamole sit for 15-20 minutes to allow the flavors to meld. Serve immediately with tortilla chips or as a topping.
