I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
10 hrs
total:
10 hrs 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.

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  • Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Remove steak from marinade and pour marinade into a small bowl.

  • Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).

  • Cut steak in half lengthwise and cut across the grain into thin slices.

  • Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.

  • Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

Cook's Note:

If you can't find the shichimi togarashi, just sprinkle kosher salt, some cayenne pepper, 1 tablespoon brown sugar per side, and ground black pepper and rub it all in both sides.

Nutrition Facts

234 calories; protein 19.4g 39% DV; carbohydrates 16.9g 6% DV; fat 10.7g 17% DV; cholesterol 30.6mg 10% DV; sodium 1070.5mg 43% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 4 stars
09/14/2019
A great recipe for the grilling chef in your household. My husband and I made this together what a tasty meal. I served this meal with condiments: guacamole sour cream shredded lettuce and cheese and my spicy pinto beans for a great meal. Read More
12 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/28/2016
I mesquite smoked the meat on the BBQ was delicious! Read More
Rating: 4 stars
09/13/2019
A great recipe for the grilling chef in your household. My husband and I made this together what a tasty meal. I served this meal with condiments: guacamole sour cream shredded lettuce and cheese and my spicy pinto beans for a great meal. Read More
Rating: 4 stars
05/13/2016
I didn't have shichimi togarashi so I skipped that step. Other than that I made this as written. I have to disagree with others who said to reduce the spice. It is spicy but I love spicy food and really enjoyed this. Read More
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Rating: 5 stars
10/24/2017
I used lemon zest because I didn't have orange or lime. I also only used a teaspoon of chili powder because we don't like things too hot Read More
Rating: 4 stars
10/11/2014
Super spicy but don't let that stop you. The recipe base is amazing. Just control the amount of heat by reducing the spicy ingredients. Read More
Rating: 4 stars
04/13/2014
Really good but very spicy. My dad has a sensitivity to spicy things because of a medication and I halved the cayenne pepper and pepper flakes. It was still a bit too much for him and almost for me so if you don't like spice I'd start with a quarter of it and go up from there if that was too little spice for you. Read More
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Rating: 5 stars
08/01/2018
I used the dry ingredients as a rub on the steak set it in the fridge for 6 hours and then grilled it. Perfect balance for us. Read More
Rating: 4 stars
07/07/2018
Good but very spicy. Next time I will cut back on the spices. Read More