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Greatest plates · Main
Easy Steak Fajitas
A citrus marinade of orange and lime with cumin and smoked paprika, then flank steak seared hard and sliced thin against the grain. Onions and capsicum go through the same pan to finish.
Serves 8Prep 150 minCook 25 minBeef
Containsdairy · gluten
Inspired by a recipe from Isabel Eats ↗
Protein 29%Carbs 27%Fat 44%
About 420 kcal a serve — 30 g protein, 28 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Make the marinade
Mix allIn a large resealable plastic bag or a large mixing bowl, add the olive oil, orange juice, lime juice, garlic, cumin, chili powder, oregano, smoked paprika, coriander and steak. Toss to combine, leaving the salt and pepper aside for later.
In the bowlMix all →
Marinate
MarinateCover and marinate in the fridge for at least 2 hours and up to 8 hours to tenderise and flavour the meat.
2–8 hrs · fridge
Season the steak
SeasonRemove the meat from the marinade, transfer to a clean cutting board and pat dry with paper towels. Generously season both sides of the steak with coarse coarse salt and black pepper.
What goes inSeason steak →
Cook the steak
SearHeat 1 tablespoon of the cooking oil in a large frying pan over medium-high heat. Add the steak and cook on each side for about 3–5 minutes depending on thickness and desired doneness — use a meat thermometer if you have one.
In the panInto the pan →
3–5 min each side
Rest the meat
RestRemove the steak from the frying pan, transfer to a cutting board to rest, and lightly cover with aluminium foil.
Cook the veggies
SautéAdd the remaining 1½ tablespoons of cooking oil to the frying pan. Add the onions, poblano, capsicums and a pinch of salt. Cook, stirring occasionally, for about 8 minutes until the veggies are soft.
In the panInto the pan →
8 min · medium-high
Slice and serve
ServeUncover the steak and slice it against the grain at an angle into thin slices. Serve with the fajita veggies in warm flour tortillas, topped with guacamole and sour cream if you like.
On the boardAssemble →
Cook's noteAlways slice the steak against the grain and as thinly as possible to keep it tender — and use coarse salt after marinating to further break down the fibres.
Estimated per serve
420 kcal · 30 g protein · 28 g carbs · 20 g fatestimates, within ~10%
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