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: 1 serving(2 filled tortillas with steak and vegetables)
743cal
56gprotein
55gcarbs
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)
A vibrant and simple side dish of sweet bell peppers and savory onions, sautéed until perfectly tender-crisp. This versatile classic is ready in under 20 minutes and pairs wonderfully with grilled meats, sausages, or fajitas.
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.
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Hearty and flavorful black beans simmered with onions, garlic, and classic Tex-Mex spices. This simple, one-pot side dish is perfect for tacos, burritos, or serving alongside rice.
About Steak Fajitas, Sauteed Peppers and Onions, Flour Tortillas, Spanish Rice and Savory Black Beans
Sizzling steak fajitas with aromatic peppers - an energy-giving, perfectly spiced feast for friends!
This tex_mex dish is perfect for dinner. With 1487.4 calories and 70.41g 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.
Heat the olive oil in a large skillet or frying pan over medium-high heat.
2
Add the sliced onions to the hot pan. Cook, stirring occasionally, until they begin to soften and turn translucent, about 4-5 minutes.
3
Add the sliced bell peppers to the skillet. Continue to cook, stirring frequently, until the peppers are tender-crisp, about 7-9 minutes. Adjust cooking time if you prefer them softer.
4
Stir in the minced garlic, salt, black pepper, and dried oregano (if using). Cook for one more minute until the garlic is fragrant.
5
Remove from the heat and serve immediately as a side dish.
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.
