Fajitas may be a staple on menus at Mexican restaurants, but that doesn’t mean you can’t make them at home. Here we provide a steak fajita recipe made with flour tortillas, sliced steak, and charred veggies. They’re served with a roasted tomato salsa alongside.
Cholula is spicy, so use only as much as desired depending on your spice preference.
Tell-tale signs of perfect steak searing conditions: Oil is shimmering, pan is just smoking, and you hear a sizzling sound when it hits the pan.
Charring the onion and bell pepper gives them a smoky flavor, but be sure to keep an eye on them so they don’t burn.
2 cloves garlic
1 red onion, divided
1 yellow bell pepper
4 ounces plum tomatoes
10 ounces inside round steak
6 flour tortillas
1 tablespoon ground cumin, divided
1 1/2 teaspoons Cholula hot sauce
2½ tablespoons canola oil
large resealable plastic bag (optional)
12″ large pan
1. Prepare Ingredients
Preheat oven to 425 F. Using the flat side of a knife, smash garlic. Peel onion, halve, and thinly slice ½; halve remainder. Halve lime. Rinse bell pepper and halve lengthwise, discarding seeds. Cut lengthwise into ¼-inch slices. Rinse tomatoes and quarter. Pat steak dry with paper towel. Stack tortillas and wrap in foil.
2. Roast Onion and Tomatoes
On a baking sheet, toss onion wedges and tomatoes with 1 tablespoon canola oil, ½ of cumin, ¼ teaspoon kosher salt, and pepper as desired. Arrange in a single layer, transfer to oven, and roast until tender, about 20 minutes.
3. Marinate Steak
While onion and tomatoes roast, add as much hot sauce as desired, garlic, sliced onion, juice of 1 lime, bell pepper, remaining cumin, and ½ tablespoon canola oil to a large shallow bowl or resealable plastic bag. Add steak and turn to coat. Set aside to marinate at room temperature for at least 10 minutes. Meanwhile, place tortillas in oven to warm until ready to use.
4. Char Onion and Bell Pepper
Heat ½ tablespoon canola oil in a large pan over high heat. When oil is shimmering, remove sliced onion and bell pepper from marinade, allowing excess to drip off. Add to pan. Season with ¼ teaspoon kosher salt and pepper as desired. Cook, stirring, until lightly charred and tender, about 5 minutes (see Recipe Tip). Transfer to a plate and set aside.
5. Sear Steak
Wipe pan from vegetables clean and add ½ tablespoon canola oil over medium-high heat. Remove steak from marinade, discarding garlic. Season all over with ½ teaspoon kosher salt and pepper as desired. When oil is shimmering, add steak and sear until browned on outside and medium rare, about 2 minutes per side. Remove from pan and set aside to rest for about 5 minutes.
6. Plate Steak Fajitas
Finely chop roasted onion and tomatoes, transfer to a medium bowl, and stir to combine to make salsa. Cut steak against the grain into ¼-inch slices. Top tortillas with steak and vegetables. Add salsa and enjoy.
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