Description
Ina Garten’s steak fajitas deliver a sizzling Mexican-inspired feast of perfectly seasoned beef and colorful peppers. Culinary enthusiasts will savor each spicy, tender bite that brings authentic flavors straight to your dinner table.
Ingredients
Scale
Main Ingredients:
- 1 (1½-inch-thick) New York strip steak (about 0.75 pound / 340 grams)
- 6 (8-inch) flour tortillas
- 6 ounces (170 grams) grated Monterey Jack cheese
- 6 ounces (170 grams) grated Manchego cheese (not aged)
Peppers and Vegetables:
- 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
- 1 tablespoon (15 milliliters) minced garlic (3 cloves)
- Sliced scallions, white and green parts, for serving
Seasonings and Oils:
- Kosher salt
- 1 teaspoon (5 milliliters) whole cumin seeds
- Good olive oil
Instructions
- Preheat the culinary workspace by warming the oven to 400°F (200°C), ensuring an ideal cooking environment for the upcoming fajita preparation.
- Transform a cast-iron skillet into a searing surface by heating it over medium-high flame for precisely 3 minutes. Meticulously pat the steak dry, seasoning generously with salt on both surfaces. Execute a precise 2-minute sear on each side, then transition the skillet to the preheated oven for a 4-minute roasting cycle. After removing, transfer the steak to a waiting plate, envelop with aluminum foil, and allow a 12-minute resting period. Reduce oven temperature to 350°F (175°C) in preparation for subsequent steps.
- Repurpose the same skillet by introducing of olive oil, heating over medium-high intensity. Introduce cumin seeds, releasing their aromatic essence for 1 to 1½ minutes. Incorporate yellow, orange, poblano, and jalapeño peppers alongside red onion, conducting a 10-minute sautéing ritual. Midway through the cooking process, integrate minced garlic and of salt. Remove from heat once vegetables achieve a tender, slightly blistered appearance.
- Transform the rested steak into quarter-inch strips, carefully cutting across the grain. Gently fold these sliced morsels into the vegetable medley, allowing the accumulated juices to mingle and enhance flavor profiles.
- Prepare tortilla accompaniments by meticulously wrapping them in aluminum foil. Warm within the oven for 10 to 15 minutes, ensuring optimal temperature and flexibility.
- Craft the fajita assemblage by combining Monterey Jack and Manchego cheeses in a dedicated mixing vessel. Layer each tortilla with a strategic cheese sprinkle, leaving a modest border. Distribute the steak-vegetable mixture generously, garnish with freshly chopped scallions, and execute a tight, precise roll.
- Present the culinary creation immediately, serving these aromatic fajitas while maintaining peak temperature and textural integrity.
Notes
- Rest the Sizzling Steak: Tuck the hot steak under a cozy foil blanket for 12 minutes, allowing its internal juices to dance and settle, transforming each bite into a melt-in-your-mouth experience.
- Superheat Your Skillet: Crank up the cast-iron pan until it’s screaming hot, creating that perfect golden-brown crust that seals in all the steak’s delicious flavors and creates irresistible caramelization.
- Elevate with Fresh Produce: Grab crisp, vibrant bell peppers and onions straight from the market, ensuring maximum crunch, natural sweetness, and a burst of farm-fresh goodness in every fajita bite.
- Customize Your Spice Adventure: Play with heat levels by tweaking jalapeño quantities or delicately removing seeds, turning up or toning down the spice to match your personal flavor profile.
- Tortilla TLC: Gently swaddle your tortillas in foil, warming them in the oven to achieve that pillowy softness that bends and wraps without a single tear, promising a perfect handheld feast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita (1/6 of the recipe)
- Calories: 420
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg