Melt-in-Your-Mouth Beef Fajitas

Melt-in-Your-Mouth Beef Fajitas

Chef Jeff

"I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro."
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Ingredients

10 h 50 m servings 234 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1070 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
  2. Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. Remove steak from marinade and pour marinade into a small bowl.
  5. Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
  6. Cut steak in half lengthwise and cut across the grain into thin slices.
  7. Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
  8. Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

Footnotes

  • Cook's Note:
  • If you can't find the shichimi togarashi, just sprinkle kosher salt, some cayenne pepper, 1 tablespoon brown sugar per side, and ground black pepper and rub it all in both sides.

Reviews

Read all reviews 3
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I didn't have shichimi togarashi, so I skipped that step. Other than that I made this as written. I have to disagree with others who said to reduce the spice. It is spicy but I love spicy food...

Super spicy but don't let that stop you. The recipe base is amazing. Just control the amount of heat by reducing the spicy ingredients.

Really good but very spicy. My dad has a sensitivity to spicy things because of a medication and I halved the cayenne pepper and pepper flakes. It was still a bit too much for him and almost for...

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