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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.
Prepare the Marinade and Steak
Cook the Vegetables
Cook the Steak
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.
This tex_mex recipe takes 65 minutes to prepare and yields 4 servings. At 747.38 calories per serving with 56.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Rest and Slice the Steak
Assemble and Serve
This recipe works wonderfully with chicken breast, shrimp, or even portobello mushrooms for a vegetarian option. Adjust cooking times accordingly.
For a spicier kick, add one thinly sliced jalapeño to the vegetables or add 1/4 teaspoon of cayenne pepper to the marinade.
Serve the steak and vegetable mixture in crisp lettuce cups (like butter or iceberg lettuce) or over a bed of cauliflower rice for a delicious low-carb meal.
Steak is an excellent source of complete protein, which is essential for building and repairing muscles, supporting bone health, and maintaining overall body function.
Beef provides heme iron, a form that is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for creating red blood cells and preventing anemia.
Bell peppers are loaded with Vitamin C, a powerful antioxidant that boosts the immune system, promotes healthy skin, and aids in the absorption of iron from the steak.
Steak is a significant source of B vitamins, particularly B12 and B6, which are vital for energy metabolism, brain function, and the formation of red blood cells.
The best and most traditional cuts for fajitas are skirt steak and flank steak. Both are flavorful and become very tender when marinated and cooked quickly at a high heat, then sliced against the grain.
One serving, which includes two fajitas with steak and vegetables (excluding toppings like cheese or sour cream), contains approximately 650-700 calories. The final count can vary based on the size of the tortillas and the amount of oil used.
Steak fajitas can be a balanced and healthy meal. They are rich in protein from the steak and packed with vitamins and fiber from the bell peppers and onions. To keep them healthier, use whole wheat tortillas, be mindful of oil usage, and choose lighter toppings like salsa and fresh avocado over sour cream and cheese.
The most accurate way is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 140-145°F (60-63°C). Remember the steak's temperature will rise a few degrees as it rests.
Yes, you can do some prep in advance. The steak can be marinated up to 24 hours ahead and stored in the refrigerator. The vegetables can also be sliced a day in advance. For the best sizzling experience, it's recommended to cook everything just before serving.
Look closely at the cooked steak. You'll see fine parallel lines running along the meat – this is the 'grain' of the muscle fibers. To slice against the grain, position your knife perpendicular (at a 90-degree angle) to these lines. This shortens the muscle fibers, making the meat much more tender to chew.
This recipe goes great with these complete meals
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