- 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
- 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.
This recipe pairs well with a full-bodied red wine.
Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now
Reviews for Steak Fajitas
Sort By :
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.
LOVE THESE! I used two jalapenos for extra heat and it made these really spicy and good.
The tomato relish is awesome it really makes the fajitas amazing!