Description
Ina Garten’s steak fajitas recipe delivers a zesty Mexican-inspired meal packed with bold flavors and sizzling appeal. Succulent strips of marinated beef, colorful peppers, and warm tortillas combine to create a delicious dinner you will enjoy preparing and savoring.
Ingredients
Scale
- 1 (1½-inch-thick) New York strip steak (about 0.75 lb / 340 g)
- 6 oz (170 g) grated Monterey Jack cheese
- 6 oz (170 g) grated Manchego cheese (not aged)
- 6 (8-inch) flour tortillas
- 1 Holland yellow bell pepper, cored, seeded, and cut in ¼-inch-wide strips
- 1 Holland orange bell pepper, cored, seeded, and cut in ¼-inch-wide strips
- 1 poblano pepper, seeded and cut in ¼-inch-wide strips
- 1 large jalapeño pepper, seeded and cut in very thin strips
- 1 medium red onion, halved and thinly sliced in half-rounds
- Sliced scallions, white and green parts, for serving
- 1 tablespoon (15 mL) minced garlic (3 cloves)
- Kosher salt
- 1 teaspoon (5 mL) whole cumin seeds
- Good olive oil
Instructions
- Thermal Preparation: Ignite the oven to 400°F (200°C), establishing a precise cooking environment for upcoming culinary artistry.
- Steak Searing: Heat a cast-iron skillet over medium-high flame. Thoroughly dry the steak, lavish with salt across both surfaces. Sear for 2 minutes per side, then transfer to oven for 4-minute roasting. Extract and shield with foil, permitting a 12-minute relaxation period. Dial oven temperature down to 350°F (175°C).
- Vegetable Transformation: Cascade olive oil into the identical skillet over medium-high heat. Introduce cumin seeds, releasing their fragrant essence. Cascade yellow, orange, poblano, jalapeño peppers, and red onion, conducting a 10-minute sautéing symphony. Midway, incorporate garlic and salt. Retire from heat once vegetables achieve tender, slightly charred elegance.
- Protein Integration: Deconstruct rested steak into quarter-inch strips, slicing decisively against the grain. Gently marry these succulent morsels with the vegetable ensemble, allowing flavor harmonization.
- Tortilla Elevation: Envelop tortillas in aluminum foil, warming within the oven for 10-15 minutes to ensure optimal temperature and pliability.
- Fajita Assembly: Blend Monterey Jack and Manchego cheeses. Strategically layer tortillas with cheese, leaving modest margins. Distribute steak-vegetable mixture generously, crown with chopped scallions, and execute a precise, tight roll.
- Culinary Presentation: Serve immediately, preserving the fajitas’ temperature and textural magnificence.
Notes
- Meat Selection: Choose high-quality flank or skirt steak for maximum tenderness and authentic flavor.
- Searing Technique: Pat meat completely dry before seasoning to achieve perfect golden-brown exterior without steaming.
- Vegetable Cutting: Slice peppers and onions uniformly to ensure even cooking and consistent texture throughout the dish.
- Resting Period: Allow steak to rest after cooking to redistribute internal juices, guaranteeing a succulent and tender final result.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 620
- Sugar: 2 g
- Sodium: 830 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg