Lime and Cumin Steak Fajitas with Charred Peppers and Onions
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
Skirt or flank steak marinates briefly in lime and cumin before being seared hot and sliced thin, served over smoky charred peppers and onions with warm tortillas.
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Method
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Equipment
- small bowl and whisk
- large zip-lock bag or shallow dish
- medium bowl
- large cast-iron or heavy frying pan
- tongs
- instant-read thermometer
- chopping board and sharp knife
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 755 kcal |
| Protein | 44.9 g |
| Carbohydrate | 52.6 g |
| of which sugars | 9.3 g |
| of which free sugars | 3.1 g |
| Fat | 41 g |
| of which saturates | 10.3 g |
| Fibre | 5.5 g |
| Salt | 2.76 g |
Protein per 100 kcal
5.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Marinade
- 60 ml lime juice (about 2 limes)
- 3 tbsp neutral oil
- 3 garlic cloves, finely chopped
- 2 tsp ground cumin
- 2 tsp chilli powder (blend)
- 4 g brown sugar about 1 tsp
- 3 g fine sea salt or table salt about ½ tsp
- 1 tsp ground black pepper
Steak
- 680 g skirt or flank steak
- 1 tbsp neutral oil
Peppers and onions
- 1 red pepper, cut into 1 cm strips
- 1 yellow pepper, cut into 1 cm strips
- 1 green pepper, cut into 1 cm strips
- 1 large onion, halved and cut into 1 cm slices about 200 g
- 1 tbsp neutral oil
- 1.5 g fine sea salt or table salt about ¼ tsp
- 15 g coriander, chopped
To serve
- 8 small flour tortillas (about 18 cm) about 35 g each
- 120 g soured cream
- 1 lime, cut into wedges
- 1
Whisk the marinade. Whisk the lime juice, oil, garlic, cumin, chilli powder, sugar, salt and pepper together in the small bowl. Spoon 2 tbsp into a separate bowl for the vegetables before the mixture touches any raw meat, so there's no need to make a second batch later.
- 2
Marinate the steak. Put the steak in the bag or dish with the remaining marinade, turn to coat on all sides and refrigerate for 1-4 hours. Don't go beyond that window, as the lime juice's acidity starts to break down the surface texture and can leave the meat mushy rather than tender.
- 3
Char the peppers and onion. Toss the pepper strips and onion with the reserved marinade and salt. Heat the oil in the pan over medium-high heat and cook for 8-10 minutes, stirring occasionally, until softened with patches of char, since those browned edges add a smoky sweetness steamed vegetables don't have.
- 4
Finish and keep warm. Stir half the coriander through the vegetables, then tip onto a platter and cover with foil. Trapping the steam this way keeps them hot without drying out while the steak cooks.
- 5
Sear the steak. Lift the steak from the marinade and discard the marinade, then pat the meat dry. Wipe out the pan, add the oil and heat over high heat until just smoking, and sear the steak for 3-5 minutes per side, cutting it into 2-3 pieces if it doesn't fit, until deeply browned and the thickest part reaches 63°C.
- 6
Rest and slice against the grain. Transfer the steak to the board and rest for at least 3 minutes before slicing thinly against the grain. Cutting across the fibres this way is what makes a cut like skirt or flank feel tender rather than chewy.
- 7
Warm the tortillas. Warm the tortillas in the dry pan for about 20 seconds per side until soft and pliable, then wrap in foil to keep them warm and stop them drying out before serving.
- 8
Serve. Pile the sliced steak over the charred peppers and onions, scatter with the remaining coriander and bring to the table with the warm tortillas, soured cream and lime wedges for everyone to build their own.
Storage
Cool leftovers quickly, refrigerate within 1 hour, and use within 3 days; the cooked steak and vegetables also freeze well for up to 2 months, though tortillas are best bought fresh. Reheat gently in a pan or microwave until piping hot (74°C) before serving again. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
