Fast Fajitas

This vibrant dish delivers authentic Tex-Mex flavor with tender slices of flank steak marinated in citrus and spices. The key is high-heat cooking to get a nice sear on the meat and a slight char on the onions and peppers, creating a smoky depth that pairs perfectly with warm tortillas. The marinade of orange juice and red wine vinegar tenderizes the beef while adding a bright, acidic note that cuts through the richness. Ideal for a busy weeknight dinner, this recipe comes together in under 30 minutes. Serve with shredded lettuce, salsa, and your favorite toppings for a fun, interactive meal that the whole family will love.

Cooking Method: Baking, Frying, Stir Frying

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 318.0

Description

This vibrant dish delivers authentic Tex-Mex flavor with tender slices of flank steak marinated in citrus and spices. The key is high-heat cooking to get a nice sear on the meat and a slight char on the onions and peppers, creating a smoky depth that pairs perfectly with warm tortillas. The marinade of orange juice and red wine vinegar tenderizes the beef while adding a bright, acidic note that cuts through the richness. Ideal for a busy weeknight dinner, this recipe comes together in under 30 minutes. Serve with shredded lettuce, salsa, and your favorite toppings for a fun, interactive meal that the whole family will love.

Ingredients

1 pound Flank steak
3 tablespoon Orange juice
3 tablespoon Red wine vinegar
1 teaspoon Seasoned salt
1 teaspoon Dried oregano -- leaves, not

Directions

1
Slice the flank steak across the grain into thin strips, about 1/8 inch thick.
2
In a shallow dish, combine the orange juice, red wine vinegar, seasoned salt, dried oregano, ground cumin, chili sauce, and minced garlic.
3
Add the sliced steak to the marinade, ensuring it is evenly coated. Let it marinate for at least 10 minutes, or up to 1 hour in the refrigerator.
4
Meanwhile, place thickly sliced onions and bell peppers on a broiler pan. Broil 4-6 inches from the heat for about 10 minutes, turning occasionally, until charred and tender.
5
Remove the vegetables from the broiler and let them cool slightly. Peel the skin off the bell peppers and slice them into strips.
6
Heat a large frying pan or skillet over high heat with a small amount of oil.
7
Add half of the marinated beef to the hot pan. Stir-fry for 3 to 5 minutes until barely pink and cooked through.
8
Repeat with the remaining beef, adding more oil if necessary.
9
Warm the tortillas in a dry skillet or microwave.
10
Serve the beef and vegetables immediately with warm tortillas, shredded lettuce, and salsa on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 318.0kcal

% Daily Value *
Total Fat 18.2g28%
Saturated Fat 7.6g38%
Cholesterol 93.1mg32%
Sodium 4957.5mg207%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.6g3%
Sugars 0.9g
Protein 33.1g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fajitas, beef, flank steak, mexican, quick dinner, easy recipe, marinated beef, peppers and onions, tortillas, weeknight meal, tex-mex, grilled vegetables

Read it online: https://www.chefs-mate.com/recipe/fast-fajitas/