Steak Fajitas
Savour the sizzle of marinated flank steak kissed with pineapple and lime, paired with sweet peppers and onions—all wrapped in warm tortillas and topped with your favourite garnishes. It’s a vibrant, Tex‑Mex crowd‑pleaser that’s simple to prepare but big on bold, festive flavours.
4 GREENHOUSE Mini Peppers
1-1/4 lb flank steak
2 tsp. ground cumin
1 1/2 tsp. each ground coriander and chili powder
1/4 cup pineapple juice
3 tbsp. vegetable oil, divided
1 tbsp. fresh lime juice
1 yellow onion, sliced
2 cloves garlic, minced
Sea salt and freshly ground black pepper
Fresh cilantro
12 corn tortillas (or around 6 large flour tortillas), warmed
Crumbled queso fresco or shredded Monterey Jack cheese
Guacamole or sour cream
INGREDIENTS
Wash all produce before preparing your meal.
Using the tip of a sharp knife, lightly draw knife across steak on a diagonal in 1 direction, then turning and lightly scoring the other way to crosshatch steak. Turn steak over and repeat on bottom side. Mix cumin, coriander and chili powder in a small bowl; rub all over both sides of steak.
Place steak in a resealable bag; pour in pineapple juice, 2 tbsp. of the oil and lime juice. Seal, then massage steak in bag to evenly distribute mixture. Let stand 1 hour or refrigerate overnight.
Trim and halve sweet peppers lengthwise; remove seeds. Cut each half into 2 or 3 long strips.
Remove steak from marinade; season to taste with salt and pepper. Heat a large cast iron skillet over high heat; sear steak, turning once, until cooked to desired doneness, around 3 minutes per side for medium-rare. Transfer to cutting board; loosely cover with foil and let rest for around 5 minutes.
Wipe out skillet and return to stove over medium-high heat; add remaining oil. Fry onion, stirring, until starting to soften, about 2 minutes. Add the sweet peppers and garlic; continue cooking, stirring occasionally, until peppers are crisp-tender, 3 to 5 minutes. Season to taste with salt and pepper. Sprinkle with cilantro when serving.
Slice steak across the grain into thin slices. Serve steak and peppers mixture with warm tortillas, cheese and guacamole or sour cream for wrapping.
DIRECTIONS
