Sizzlin' Fajitas

  • Active Time 15m
  • Total Time 1h 20m
  • Rating ****

Serves 4 as a main course

You may substitute skirt steak for flank steak, if you can find it. Another cut from the beef flank, skirt steak is more traditionally used in real Southwestern fajitas. Don't try to cook flank or skirt steak to the well-done stage or it will be as tough as shoe leather!


  • 1 flank steak (about 1 pound)
  • 1 green onion, white and 2 inches of the green part, coarsely chopped
  • 2 large jalapeno chiles, seeded and coarsely chopped
  • 1 cup loosely packed fresh cilantro leaves
  • 4 tablespoons light olive oil or canola oil, divided
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 large flour tortillas
  • 1 red bell pepper, cored, seeded and cut into 1/4-inch strips
  • 1 yellow bell pepper, cored, seeded and cut into 1/4-inch strips
  • 1 Anaheim chile, cored, seeded and cut into 1/4-inch strips
  • 1 small yellow onion, peeled, halved lengthwise and cut into thin strips
  • 1 medium Haas avocado, pitted, peeled and cut into thin slices
  • 1 cup good-quality bottled salsa


Place the steak in a glass or ceramic baking dish. In a food processor or blender, purée the green onions, jalapeño, cilantro, 3 tablespoons of the oil, lime juice, salt and pepper. Pour the mixture over the steak and turn to coat both sides evenly. Cover and marinate at room temperature for 1-2 hours, turning at least once.

Wrap the tortillas in foil and warm in the oven at 150 degrees F while you cook the steak and vegetables.

Preheat a grill pan over medium heat until very hot. Brush the peppers and onions with the remaining tablespoon of olive oil. Add the vegetables to the grill pan and cook, turning often with tongs until softened, about 4 minutes. Transfer to a glass or non-reactive metal bowl and cover to keep warm. Drain the marinade from the steak, place the steak in the hot grill pan, and grill for 4 minutes. Turn and cook until seared and nicely browned. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5 minutes, and then carve the meat across the grain into 1/4-inch-thick slices. Cut these slices lengthwise in thirds and season with salt. Arrange the meat on a platter with the peppers and onions. Serve with the avocado, salsa and the warmed tortillas, wrapping a few pieces of meat and some vegetables inside each one.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 3249

nutrition information per serving

723 calories; 32g total fat; 0mg cholesterol; 1262mg sodium; 96g carbohydrates; 10g fiber; 16g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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