Steak Fajitas with Roasted Tomato Salsa
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 1Bell Pepper Yellow Organic
- 4 ouncesplum tomatoes
- 10 ouncesBeef Inside Round Trimmed & Pinned 1/2" Thickness 2/5 oz (10-oz Total )
- 6flour tortillas
- 1 tablespoonground cumin
- 1 packetCholula hot sauce
What You’ll Need
- aluminum foil
- baking sheet
- large resealable plastic bag (optional)
- 12" large pan
Prepare IngredientsPreheat oven to 425°F. Using the flat side of a knife, smash garlic. Peel onion, halve, and thinly slice ½; halve remainder into wedges. 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 and if necessary, halve to fit in pan. Stack tortillas and wrap in foil.
Roast Onion and TomatoesOn 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.
Marinate SteakWhile onion and tomatoes roast, in a large shallow bowl or resealable plastic bag, combine garlic, sliced onion, juice of 1 lime, bell pepper, remaining cumin, as much hot sauce as desired, and ½ tablespoon canola oil. 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.
Char Onion and Bell PepperHeat ½ tablespoon canola oil in a large pan over high heat. Remove sliced onion and bell pepper from marinade, allowing excess to drip off. When oil is shimmering, add vegetables to pan. Season with ¼ teaspoon kosher salt and pepper as desired. Cook, stirring, until lightly charred and tender, about 5 minutes. Transfer to a plate and set aside.
Sear SteakWipe pan from vegetables clean and add ½ tablespoon canola oil over medium-high heat. Remove steak from marinade, allowing excess to drip off. 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.
Plate FajitasFinely chop roasted onion and tomatoes, transfer to a medium bowl, and stir to combine. Cut steak against the grain into ¼-inch slices and add to tortillas. Top with charred onion and bell pepper. Spoon over roasted tomato salsa. Have a seat and savor your fajitas.