Spicy Southwestern Steak Fajitas with Fresh Salsas
Indulge in the vibrant flavors of the Southwest with these tender steak fajitas, featuring juicy southwestern-marinated flat iron steak, sautéed onions and bell peppers, and a trio of fresh, zesty salsas. This dish combines the smoky sweetness of chipotle seasoning with the tang of lime, brilliantly enhanced by a fresh pico de gallo and creamy guacamole. Perfect for family gatherings or a weekend dinner, these fajitas are served with warm flour tortillas for an irresistible, hands-on dining experience. Prepare the marinade and salsas the night before to allow the flavors to meld beautifully, ensuring a deliciously fulfilling meal that's sure to please everyone at your table.
N/A
Servings
300
Calories
24
Ingredients
Ingredients
Flank Steak or Chuck Steak
2 lbs (Trimmed of excess fat)
Southwest Dried Chipotle Powder
1 teaspoon (Can use Southwest Chipotle Seasoning)
Olive Oil
2 teaspoons (Divided (1 tsp for sautéing, 1 tsp for marinades))
Yellow Onion
1 (Sliced lengthwise)
Red Bell Pepper
1 (Seeded and sliced lengthwise)
Flour Tortillas
12 (6-inch) (Warmed)
Soy Sauce
1 cup (For marinade)
Pineapple Juice
1 1/2 cups (For marinade)
Ground Cumin
1 tablespoon (For marinade)
Fresh Garlic
1 1/2 teaspoons (Minced)
Fresh Squeezed Lime Juice
3 tablespoons (For marinade)
Roma Tomato
1 cup (Diced (canned organic diced tomatoes are acceptable))
White Onion
1/4 cup (Diced)
Cilantro
1 1/2 tablespoons (Chopped finely)
Jalapeño
1 tablespoon (Minced for Pico de Gallo)
Lime Juice
1 teaspoon (For Pico de Gallo)
Kosher Salt
1/2 teaspoon (For Pico de Gallo)
Avocados
2 small or 1 large (Cubed)
Sour Cream
1/2 cup (For Cilantro Cream Sauce)
Cilantro
1/8 cup (For Cilantro Cream Sauce, chopped)
Green Onion
1 (Chopped for Cilantro Cream Sauce)
Lime Juice
2 teaspoons (For Cilantro Cream Sauce)
Salt
to taste
Pepper
to taste
Instructions
1
In a large zip-lock bag or a container with a lid, combine soy sauce, pineapple juice, ground cumin, minced garlic, 3 tablespoons of lime juice, and Southwest chipotle seasoning. Add the steak, seal the bag or container, and marinate in the refrigerator overnight.
2
Prepare the Pico de Gallo by combining diced roma tomatoes, white onion, cilantro, jalapeño, lime juice, and kosher salt in a bowl. Mix well, cover, and refrigerate.
3
For the Guacamole, in another bowl, gently mix cubed avocados with lime juice, keeping them as cubes for texture. Cover and refrigerate.
4
To make the Cilantro Cream Sauce, in a small bowl, whisk together sour cream, cilantro, diced green onion, and lime juice, seasoned with salt and pepper to taste. Cover and refrigerate.
5
When ready to cook, preheat your grill or broiler to high heat. Alternatively, if you have a cast iron fajita skillet, place it in the oven to heat for 20 minutes.
6
Remove the steak from the marinade and discard the marinade. Grill or broil the steak for about 8 minutes, then flip and continue cooking for another 6 minutes for medium-rare. Adjust cooking time for larger or thicker cuts of steak. Slice the steak across the grain into thin strips.
7
In a large sauté pan, heat 1 teaspoon of olive oil over high heat. Add the sliced onions and sauté for 1 minute, stirring constantly. Add the sliced bell peppers and sauté for an additional 1 minute until crisp-tender. Season the mixture with the remaining southwest chipotle seasoning.
8
To assemble, place the sautéed vegetables on a serving platter or in the heated cast iron skillet, and layer the sliced steak on top. Serve warm with flour tortillas, Pico de Gallo, Cilantro Cream Sauce, and Guacamole on the side. Add shredded cheese if desired.
Nutrition Information
25g
Carbs
21.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used in these Southwestern fajitas?
The recipe calls for 2 lbs of Flank Steak or Chuck Steak, trimmed of excess fat.
How long should I marinate the steak?
For the best flavor and tenderness, the steak should be marinated in the refrigerator overnight.
What are the main ingredients in the steak marinade?
The marinade consists of soy sauce, pineapple juice, ground cumin, minced garlic, lime juice, and Southwest chipotle seasoning.
How do I prepare the Pico de Gallo?
Combine diced roma tomatoes, white onion, cilantro, jalapeño, lime juice, and kosher salt in a bowl, then refrigerate.
What makes the guacamole in this recipe different?
This guacamole features cubed avocados mixed with lime juice to maintain a chunky texture rather than a smooth mash.
How do I make the Cilantro Cream Sauce?
Whisk together sour cream, chopped cilantro, diced green onion, and lime juice, then season with salt and pepper.
What is the recommended cooking method for the steak?
You can grill or broil the steak on high heat, or use a preheated cast iron fajita skillet.
How long does the steak need to cook for medium-rare?
Cook for approximately 8 minutes on the first side, then flip and cook for another 6 minutes.
How should the steak be sliced for serving?
The steak should be sliced across the grain into thin strips after it has finished cooking.
Which vegetables are sautéed for the fajita mix?
One sliced yellow onion and one sliced red bell pepper are used.
How long should I sauté the onions and peppers?
Sauté the onions for 1 minute first, then add the peppers and sauté for an additional minute until they are crisp-tender.
What size tortillas are recommended?
The recipe suggests using twelve 6-inch flour tortillas, served warm.
Can I use canned tomatoes for the salsa?
Yes, canned organic diced tomatoes are an acceptable substitute for fresh Roma tomatoes.
How many calories are in a serving of these fajitas?
Each serving contains approximately 300 calories.
What is the protein content per serving?
There are 21.7 grams of protein per serving.
How many carbohydrates are in this dish?
There are 25 grams of carbohydrates per serving.
What seasoning provides the smoky heat in this recipe?
The smoky flavor comes from Southwest dried chipotle powder or chipotle seasoning.
Should I keep the steak marinade after cooking?
No, you should remove the steak from the marinade and discard the remaining liquid before cooking.
What is the purpose of the pineapple juice in the marinade?
The pineapple juice adds a touch of sweetness and helps tenderize the meat.
Can I add cheese to these fajitas?
Yes, shredded cheese can be added during assembly if desired.
How long should I preheat a cast iron skillet?
If using a cast iron skillet, it should be preheated in the oven for 20 minutes before serving.
How many ingredients are required for this recipe?
There are 24 individual ingredients listed in the recipe instructions and components.
Is the steak marinated at room temperature?
No, the steak must be marinated in the refrigerator.
How should the onions and peppers be sliced?
They should be sliced lengthwise to create the traditional fajita shape.
What type of onion is used in the Pico de Gallo?
The Pico de Gallo uses diced white onion, while the sautéed mixture uses yellow onion.
Is this recipe suitable for meal prep?
Yes, you can prepare the marinade and all three salsas the night before to save time.
What gives the Cilantro Cream Sauce its tang?
The tanginess comes from a combination of sour cream and fresh lime juice.
How do I ensure the vegetables don't get soggy?
Sauté them over high heat for a very short time (1-2 minutes total) to keep them crisp-tender.
Are the jalapeños seeded?
The recipe calls for minced jalapeño; typically, removing seeds reduces heat, but it is not specifically mandated.
What is the best way to serve this to a group?
Place the sautéed vegetables and sliced steak on a large platter or heated skillet and serve the salsas and tortillas on the side for family-style dining.