Steak Fajitas
Trust me they taste even better than they look
Prep Time15 minutes mins
Cook Time10 minutes mins
Resting time10 minutes mins
Total Time25 minutes mins
Course: Lunch and Dinner
Cuisine: Mexican
Recipe Category: Low Carb
Servings: 4 people
Calories: 248kcal
- 500 g flank steak
- 3 tbsp Fajita Seasoning
- 2 tbsp olive oil
- 1 yellow capsicum julienned
- 1 green capsicum julienned
- ½ small onion sliced thinly
- 1 jalapeno sliced thinly
- fresh coriander leaves
Coat flank in seasoning and leave overnight to marinate.
Heat oil in griddle pan over medium heat. Add flank and cook 5-7 minutes each side until cooked medium rare (your cooking time may be more or less depending on the thickness of the flank).
When nearly done, add capsicum and onion. Sauté on the side of the pan until soft.
When cooked, slice the flank into thin slices against the grain.
Toss meat with juices from the pan, capsicum, onions, jalapeno, and coriander leaves.
Serve with fresh lime and your favourite accompaniments.
Marinate the meat the day before.
Any kind of cheap beef cut can be used in this recipe. Just don't over cook the meat or you will end up with tough beef.
Serving: 1serve | Calories: 248kcal | Carbohydrates: 3g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 67mg | Potassium: 541mg | Vitamin A: 205IU | Vitamin C: 82.7mg | Calcium: 33mg | Iron: 2.2mg | Net Carbs: 3g