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Steak Fajitas

 Steak Fajitas
A zesty tomato and jalapeno relish and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
6 ServingsPrep/Total Time: 30 min.


  • 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.

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Steak Fajitas (continued)

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