Recipes
Beef Flank Steak Fajitas
SERVES
2
COOK TIME
20
PREP TIME
5
DIFFICULTY
Easy
Ingredients
- 600 g • flank steak
- 1 • red 1 yellow, and 1 green capsicum, sliced lengthways
- 1 brown onion sliced lengthways
- 1 tbsp olive oil
- For Fajita Seasoning
- 1 tsp • cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp • salt and a few cracks of pepper
Method
1. Season and Cook Steak
- Mix fajita seasoning ingredients together and rub onto the flank steak, making sure to cover all sides and edges.
- Heat 1 tbsp olive oil in a skillet. Cook steak 4–5 minutes per side or until the internal temperature is 55°C (medium). Rest 5 minutes, then slice thinly against the grain - slicing against the grain on a flank steak is important, it will ensure that you get a beautiful, tender steak.
- In the same skillet, without cleaning it (unless it’s particularly charred and dirty) cook capsicum and onion in a single layer for 1–2 minutes to develop a light char – don’t overcook as you still want to have a little bite.
- Arrange steak and veggies on a platter or skillet and serve with warm tortillas or coriander lime rice and your favourite toppings.
- Warm tortillas (wrap in a tea towel to keep warm) or coriander lime rice (see below)
- Guacamole, sour cream, salsa, or chipotle mayo
- Stir 1 tbsp lime juice, 2 tbsp chopped coriander, and 1 tbsp olive oil into 2 cups cooked, long grain rice.