Fajitos with Flank Steak and Bell Pepper

by Editorial Staff

You can marinate the meat for longer so it is well saturated with spices. But if you’re in a hurry, just leave it for a few minutes with the vegetables. It will turn out tasty in any case, but in the second, the spices will not be felt so strongly.

Ingredients

  • Flank steak – 450 g, cut across the grain into strips no thicker than 1.5 cm
  • Ground chili – 2 teaspoon
  • Cumin – 1 teaspoon
  • Powdered dry garlic – 1 teaspoon
  • Paprika – 1 teaspoon
  • Salt – ½ teaspoon
  • Ground black pepper – ¼ teaspoon.
  • Olive oil – ¼ cup
  • Chopped garlic – 1 teaspoon
  • Onion – 1 pc., Cut into half rings
  • Bulgarian pepper – 3 pcs. (red, yellow, green), cut into strips
  • Corn tortillas – 8 pcs.
  • Lime
  • Fresh cilantro

Directions

  1. Preheat oven to 200 degrees.
  2. Mix chili, caraway seeds, dry garlic, paprika, salt, and pepper until smooth.
  3. Put the steak, pepper, cut into strips in a large bowl, add olive oil, onion, fresh garlic, mix well.
  4. Add the seasoning and mix well again.
  5. Cover the baking sheet with foil and put the steak and vegetables on top to form an even layer.
  6. Place in the oven for 12-20 minutes, until the meat is at the desired finish. The vegetables should remain crispy.
  7. 5 minutes remaining, wrap the tortillas in foil and place them in the oven on top of the baking sheet. They shouldn’t be roasted or charred!
  8. Serve with lime wedges and cilantro. You can add any other ingredients you like to the filling.

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