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
- Preheat oven to 200 degrees.
- Mix chili, caraway seeds, dry garlic, paprika, salt, and pepper until smooth.
- Put the steak, pepper, cut into strips in a large bowl, add olive oil, onion, fresh garlic, mix well.
- Add the seasoning and mix well again.
- Cover the baking sheet with foil and put the steak and vegetables on top to form an even layer.
- Place in the oven for 12-20 minutes, until the meat is at the desired finish. The vegetables should remain crispy.
- 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!
- Serve with lime wedges and cilantro. You can add any other ingredients you like to the filling.
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