Steak Fajitas




°15 ml (1 tbsp.) brown sugar

°15 ml (1 tbsp.) chili seasoning

°5 ml (1 tsp) chipotle powder

°5 ml (1 tsp) onion powder

°2.5 ml (½ tsp) ground cumin

°5 ml (1 tsp) salt

°1 ml (¼ tsp) ground pepper

°675 g (1 ½ lb) flank steak, cut in two pieces

°30 ml (2 tbsp.) olive oil


°2 onions, cut into thin wedges

°2 colored bell peppers, seeded and cut into 2.5 cm (1 in.) strips

°15 ml (1 tbsp.) olive oil

°Salt and pepper


°Soft tortillas about 20 cm (8 in) in diameter

°Sour cream

°Grated mozzarella cheese

°Grilled vegetable salsa






In a small bowl, combine brown sugar, spices, salt and pepper.


On a plate, coat well and rub the flank steaks with the spice mix.


In a cast iron skillet over high heat, cook one flank steak at a time in 15 ml (1 tablespoon) of the oil for about 3 minutes on each side for rare doneness or continue until the desired doneness (see note). Reserve on a plate.



In the same cleaned cast iron skillet over medium-high heat, cook the vegetables in the oil for about 5 minutes or until al dente. Salt and pepper.




On a work surface, thinly slice the meat against the grain.


Serve the meat and vegetables in the cast iron skillet in the center of the table with the garnishes and let the diners garnish their tortillas.


Enjoy !

Leave a Comment