Fajita with sweet and spicy steak, onions and bell peppers

Votes: 3

How to Make - Sweet and Spicy Steak Fajita with Onions and Bell Peppers

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 512, total fat 33 G., saturated fats 7 G., proteins 26 G., carbohydrates 29 G., fiber 4 G., cholesterol 77 mg, sodium 805 mg, sugar 16 G.

A honey-jalapeño marinade softens the tough flank steak, and after grilling, the meat becomes perfectly juicy for these hearty fajitas. Thinly slice the steak across the grain and serve in tortillas with roasted bell peppers and onions, accompanied by any traditional fajita toppings, such as guacamole, shredded cheese, or salsa.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sweet and spicy marinade

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons freshly squeezed lime juice
1 teaspoon thyme leaves
6 crushed garlic cloves
2 jalapeños, seeded
1 flank steak weighing 700 g.

Pepper and onion

2 red bell peppers, cut into 2cm thick strips.
2 yellow bell peppers, cut into 2cm thick strips.
2 large red onions, thickly sliced
3 tbsp. l. olive oil
Juice of 2 limes
Neutral oil for frying
Warm tortillas
ToppingsGuacamole, sour cream, lime wedges, chopped cilantro, chopped jalapeño, pico de gallo, crumbled cotija cheese

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Sweet and spicy marinade:

In a food processor, combine the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapeño, 1 teaspoon salt, and 1 teaspoon black pepper and pulse until pureed. Transfer the mixture to a bowl, add the steak, and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Peppers with onions:

Heat a cast-iron skillet over medium-high heat. Combine the peppers and onions in a bowl with olive oil, lime juice, and 1 teaspoon of salt. Add the pepper and onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are softened and the edges are golden brown, 8 to 10 minutes. Set aside.

Preheat the grill to medium-high heat and brush the grates with oil. Grill the steak until golden brown, 4-5 minutes per side for medium-rare. Transfer to a cutting board and slice thinly.
Serve with warm tortillas and toppings.

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