Steak Fajitas Recipe
Steak Fajitas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A zesty salsa 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 large tomatoes, seeded and chopped
  • 1/2 cup diced red onion
  • 1/4 cup lime juice
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons minced fresh cilantro
  • 2 teaspoons ground cumin, divided
  • 3/4 teaspoon salt, divided
  • 1 beef flank steak (about 1-1/2 pounds)
  • 1 tablespoon canola oil
  • 1 large onion, halved and sliced
  • 6 whole wheat tortillas (8 inches), warmed
  • Sliced avocado and lime wedges, optional

Directions

For salsa, place first five ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving.
Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes.
Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges. Yield: 6 servings.
Originally published as Steak Fajitas in Taste of Home August/September 2000, p8

Nutritional Facts

1 serving: 329 calories, 12g fat (4g saturated fat), 54mg cholesterol, 498mg sodium, 29g carbohydrate (3g sugars, 5g fiber), 27g protein.

  • 2 large tomatoes, seeded and chopped
  • 1/2 cup diced red onion
  • 1/4 cup lime juice
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons minced fresh cilantro
  • 2 teaspoons ground cumin, divided
  • 3/4 teaspoon salt, divided
  • 1 beef flank steak (about 1-1/2 pounds)
  • 1 tablespoon canola oil
  • 1 large onion, halved and sliced
  • 6 whole wheat tortillas (8 inches), warmed
  • Sliced avocado and lime wedges, optional
  1. For salsa, place first five ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving.
  2. Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes.
  3. Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges. Yield: 6 servings.
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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