Flank Steak Fajitas Recipe

Name: Flank Steak Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, chopped; 1 lb beef flank steak; 1 bunch radish, trimmed and cut into quarters (I usually cut them into smaller pieces); salt; pepper; 2 limes; 1/2 cup reduced-fat sour cream; 8 fajita-size flour tortillas (6-in.); 2 teaspoons vegetable oil; 3 poblano peppers, stems and seeds removed, thinly sliced; 1 medium onion, thinly sliced (6 to 8 oz.); 1/4 cup water

Servings: persons

2 garlic cloves, chopped
1 lb beef flank steak
1 bunch radish, trimmed and cut into quarters (I usually cut them into smaller pieces)
salt
pepper
2 limes
1/2 cup reduced-fat sour cream
8 fajita-size flour tortillas (6-in.)
2 teaspoons vegetable oil
3 poblano peppers, stems and seeds removed, thinly sliced
1 medium onion, thinly sliced (6 to 8 oz.)
1/4 cup water

1
Rub garlic all over steak and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into grated lime peel. Cover bowl and refrigerate.
2
Preheat oven to 300 degrees. Wrap tortillas in foil, and heat in oven 15 minutes or until warm and pliable.
3
Heat 12-inch cast iron or other heavy skillet on medium-high heat until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.
4
Add remaining 1 teaspoon oil to skillet and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.
5
Cut steak across the grain into thin slices. Cut remaining lime into wedges. Divide steak and peppers and onions among tortillas; top with lime sour cream. Serve with radish salad and lime wedges.

1236

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 garlic cloves, chopped, 1 lb beef flank steak, 1 bunch radish, trimmed and cut into quarters (I usually cut them into smaller pieces), salt, and more.

Yes, Flank Steak Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flank Steak Fajitas

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