The Pioneer Woman Tasty Kitchen
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The Best Steak Fajitas

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6

Description

The most delicious fajitas you will ever eat! I promise!

Ingredients

  • FOR THE MARINADE:
  • 2  Limes, Juiced
  • 1  Orange, Juiced
  • 4 Tablespoons Olive Oil
  • 2 cloves Garlic, Roughly Chopped
  • 2  Chipotle Peppers In Adobo Sauce
  • 3 Tablespoons Cilantro, Roughly Chopped
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • FOR THE FAJITAS:
  • 2-¼ pounds Flank Steak
  • Olive Oil
  • Salt And Pepper
  • 4  Bell Peppers, Assorted Colors
  • 1  Onion, White Or Red
  • 1 Tablespoon Lime Juice, Or To Taste (optional)
  • 12  Flour Tortillas
  • FOR THE ASSEMBLY:
  • 1-½ cup Guacamole, Or As Needed
  • 2 cups Pico De Gallo, Or As Needed
  • 1-½ cup Sour Cream, Or As Needed
  • 2 cups Shredded Cheddar Cheese, Or As Needed

Preparation

In a small 2-cup measuring cup or something similar in size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Alternatively, you may combine marinade ingredients in a food processor or standard blender and process until smooth. Transfer to a resealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 5 to 7 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred, remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas. (You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.)

Thinly slice the steak against the grain on a diagonal.

To serve, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, pico de gallo, sour cream and cheese. Roll up the tortilla to enclose the filling.

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4 Reviews

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Avatar of Jenn Trunk

Jenn Trunk on 6.23.2013

Just made these tonight for the first time, and I was blown away by the yumminess! I’m going to make extra marinade the next time so I can pour it over the meat before serving.

Avatar of john1874

john1874 on 9.10.2012

Just made these tonight, and they were great. The hubby loved them! Will be making these again.

Avatar of Jenelle Miller

Jenelle Miller on 7.15.2012

the marinade made these very very yummy.

Avatar of greeleygirl

greeleygirl on 3.13.2012

Wow, this is super good!! Will definitely be making again.

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