Steak Fajitas

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Steak fajitas are easy, fast, meaty and so freakin' delicious — basically, the perfect dinner, paired with Spicy Roasted Chipotle beans from Saucy Spoon Baked Beans.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Servings: people

Author: Derek Wolf

Ingredients

Steak:

1-2 Whole Flank Steaks
1/2 cup Salt Pepper and Garlic Powder
Canola Oil as needed

Beans:

16 oz Saucy Spoon Spicy Roasted Chipotle Baked Beans one can
1 tbsp Sliced Jalapenos
1 Dollop Sour Cream
Salt to taste

Veggies:

3 White Onions sliced
4 Bell Peppers sliced
Salt and Pepper to taste
Canola Oil as needed

Serving:

Cooked Mexican Rice
Sliced Jalapenos
Sliced Limes

Instructions

Slather you flank steak in oil then season with the salt, pepper and garlic powder. Set to the side.
Preheat your grill to a high heat temperature (around 400F).
Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some salt + pepper to saute for 5-7 minutes until softened. Pull off once done to cool.
Add your steak to the grill to cook. Steak should be about 8-10 minutes per side or until 120F internal. Once done, pull off and let rest for 5 minutes.
Add a small cast iron skillet to the grill with the Saucy Spoon Spicy Roasted Chipotle Baked Beans. Cook until slightly simmering, then top with sliced jalapenos and set to the side. (Option to make a smokey version by dropping in a hot coal for a minute, stirring and then removing that coal).
Once rested, slice up your steak. Then, heat up a large skillet until it's smoking hot and add a bed of veggies and top with steak, Saucy Spoon Baked Beans (topped with sour cream), rice, jalapenos and limes. Serve sizzling hot with a side of tortillas, cheese, sour cream, guacamole, lettuce and more if you like!

Video

Notes

Easy Corn Salad with Lime and Jalapeño

This corn salad is a great side for any fajita, burrito or taco dinner. You could even use it as a salsa! To make the salad, cut the kernels off three ears of corn. Place the kernels in a large cast iron skillet with a little bit of oil and let them toast (no stirring!) for a couple of minutes.

While they're cooking, mix together your dressing in a large bowl: the juice from one lime, 1 tablespoon mayonnaise, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, a pinch of cayenne pepper and kosher salt and black pepper to taste. When the kernels finished cooking, add them to the bowl with your dressing and stir in some cotija cheese or queso fresco, minced jalapeño and chopped fresh cilantro. Serve and enjoy!

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