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Tender Beef Fajitas

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
650 min
SERVINGS
4 servings
Dinner
Tender Beef Fajitas
Ingredients
  • 1 flank steak
  • 1/4 cup shichimi togarashi
  • 1/4 cup orange juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons lime juice
  • 1/2 orange, zested
  • 1/2 lime, zested
  • 1 tablespoon cornstarch
  • 1 tablespoon chili powder, or more to taste
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion, cut into slices and separated
  • 1 red bell pepper, cut into thin strips
  • 3/4 cup water
Instructions
1
To prepare the dish, first use a meat mallet to gently flatten the flank steak slightly.
2
Then, sprinkle shichimi togarashi evenly onto both sides of the steak and wrap it in plastic wrap, allowing it to chill in the refrigerator for at least 8 hours or overnight.
3
Next, combine orange juice, soy sauce, lime juice, orange zest, and lime zest in a resealable plastic bag.
4
Remove the flank steak from its wrapping and place it in the same resealable plastic bag, coating both sides of the steak with the marinade. Remove any air from the bag and seal it tightly, allowing the steak to marinate in the refrigerator for 2 hours.
5
Before grilling, preheat an outdoor grill to high heat and lightly brush the grill with oil.
6
Remove the steak from its marinade and pour the remaining marinade into a small bowl.
7
Cook the steak on the preheated grill, basting it with the marinade every 5 minutes. Continue cooking until the steak starts to firm up and is seared on the outside, with a reddish-pink color and juicy interior. This should take around 8 to 10 minutes per side, or until an instant-read thermometer inserted into the center reaches 135 degrees F (57 degrees C).
8
Once cooked, cut the steak in half lengthwise and slice it across the grain into thin strips.
9
To make the sauce, whisk together cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin in a bowl.
10
Heat oil in a large skillet over medium-high heat.
11
Saute the onion and red bell pepper in hot oil until they are soft, taking around 5 to 10 minutes. Add the sliced steak and chili powder mixture to the skillet, along with some water. Cook until the sauce thickens and the meat is glossy, taking around 3 to 5 minutes.