Steak Fajitas
PREP TIME 10 Min
TOTAL COOK TIME 10 Min
SERVES 4-6 People
Ingredients
- 1-1/4 lb flank steak
- 2 tsp ground cumin
- 11/2 tsp each ground coriander and chili powder
- ¼ cup pineapple juice
- 3 tbsp vegetable oil, divided
- 1 tbsp fresh lime juice
- 1 yellow onion, sliced
- 4 NatureFresh™ Farms Long Sweet Peppers
- 2 cloves garlic, minced
- Sea salt and freshly ground black pepper
- Fresh cilantro
- 12 corn tortillas (or around 6 large flour tortillas), warmed
- Crumbled queso fresco or shredded Monterey Jack cheese
- Guacamole or sour cream
Directions
Step 1
Wash all produce before preparing your meal.
Step 2
Using the tip of a sharp knife, lightly draw knife across steak on a diagonal in 1 direction, then turning and lightly scoring the other way to crosshatch steak. Turn steak over and repeat on bottom side. Mix cumin, coriander and chili powder in a small bowl; rub all over both sides of steak.
Step 3
Place steak in a resealable bag; pour in pineapple juice, 2 tbsp of the oil and lime juice. Seal, then massage steak in bag to evenly distribute mixture. Let stand 1 hour, or refrigerate overnight.
Step 4
Trim and halve sweet peppers lengthwise; remove seeds. Cut each half into 2 or 3 long strips.
Step 5
Remove steak from marinade; season to taste with salt and pepper. Heat a large cast iron skillet over high heat; sear steak, turning once, until cooked to desired doneness, around 3 minutes per side for medium-rare. Transfer to cutting board; loosely cover with foil and let rest for around 5 minutes.
Step 6
Wipe out skillet and return to stove over medium-high heat; add remaining oil. Fry onion, stirring, until starting to soften, about 2 minutes. Add the sweet peppers and garlic; continue cooking, stirring occasionally, until peppers are crisp-tender, 3 to 5 minutes. Season to taste with salt and pepper. Sprinkle with cilantro when serving.
Step 7
Slice steak across the grain into thin slices. Serve steak and peppers mixture with warm tortillas, cheese and guacamole or sour cream for wrapping.
Chef's Tips
Use a colorful array of orange, yellow and red sweet peppers. Flank steak can be swapped out for flat iron, skirt or hanger steak.
