You wont believe how good this Beef Fajita Recipe is, UNTIL you try it | Steak Fajita Recipe

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: beef skirt steak

Chicken breast is leaner, while skirt steak is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt provides similar creaminess with fewer calories.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: store-bought tortillas

Lettuce wraps lower carbs, while store-bought options save time.

guacamole

🥗Healthier: avocado spread

💰Cheaper: mashed avocado

Mashed avocado is simpler and can be more cost-effective.

Marinate the beef flap meat with chili powder, cumin, coriander, garlic powder, onion powder, olive oil, black pepper, kosher salt, and lemon juice for at least 30 minutes.

Heat olive oil in a skillet over medium-high heat until shimmering.

Sear the marinated beef for 4-5 minutes per side until cooked to desired doneness.

Remove the beef from the skillet and let it rest for a few minutes before slicing.

In the same skillet, add sliced orange, red, and yellow bell peppers, and sweet onion; sauté for 3-4 minutes until softened.

Slice the rested beef into thin strips against the grain.

Prepare the salsa by combining diced tomatoes, scallions, jalapeno, lemon juice, olive oil, cilantro, black pepper, and kosher salt to taste.

Warm chapati in a separate pan or microwave until pliable.

Assemble fajitas by placing beef and sautéed vegetables on chapati.

Top with salsa as desired and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level: