Steak Fajitas Recipe
Steak Fajitas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A zesty tomato and jalapeno relish and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 medium tomatoes, seeded and diced
  • 1/2 cup diced red onion
  • 1/4 cup lime juice
  • 3 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 beef flank steak (about 1-1/2 pounds)
  • 1 large onion, halved and sliced
  • 1 tablespoon canola oil
  • 6 flour tortillas (6 inches), warmed
  • Black beans, rinsed and drained, and guacamole

Directions

In a small bowl, combine the first seven ingredients. Cover and refrigerate.
Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
Meanwhile, in a small skillet, saute onion in oil until crisp-tender. Slice steak into thin strips across the grain; place on tortillas. Top with onion and the reserved tomato relish. Serve with black beans and guacamole. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Steak Fajitas in Taste of Home August/September 2000, p8

Nutritional Facts

1 each: 309 calories, 14g fat (4g saturated fat), 54mg cholesterol, 495mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 26g protein.

  • 2 medium tomatoes, seeded and diced
  • 1/2 cup diced red onion
  • 1/4 cup lime juice
  • 3 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 beef flank steak (about 1-1/2 pounds)
  • 1 large onion, halved and sliced
  • 1 tablespoon canola oil
  • 6 flour tortillas (6 inches), warmed
  • Black beans, rinsed and drained, and guacamole
  1. In a small bowl, combine the first seven ingredients. Cover and refrigerate.
  2. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
  3. Meanwhile, in a small skillet, saute onion in oil until crisp-tender. Slice steak into thin strips across the grain; place on tortillas. Top with onion and the reserved tomato relish. Serve with black beans and guacamole. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Steak Fajitas in Taste of Home August/September 2000, p8

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MY REVIEW
TheDix User ID: 607421 78925
Reviewed Jul. 28, 2014

"I had to modify this to suit ingredients I had on hand. To save money I used thin-cut round steak--will not do that again! I substituted green bell pepper for the jalapeno, had to omit the cilantro. It was good, but it would have been better if I had followed the recipe more closely. Will try again."

MY REVIEW
s_pants User ID: 174050 27338
Reviewed May. 10, 2011

"LOVE THESE! I used two jalapenos for extra heat and it made these really spicy and good."

MY REVIEW
msizemore User ID: 1038348 58142
Reviewed Jul. 23, 2010

"The tomato relish is awesome it really makes the fajitas amazing!"

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