Follow along Dan Duffy in our cooking video and make your own beef fajita for your next meal!
SCI BC Peer, Dan Duffy aka Quad Chef on Instagram, has a knack for whipping up delicious meals. Gather your ingredients, follow the directions or watch the video below to learn how to make your own beef fajitas!
- 1 Flank steak
- Salt for seasoning
- 3 different coloured bell peppers diced and seeded
- 1 Large sweet onion
- Red chili flakes
- Grated cheese
- Sour cream
- ¼ cup Fresh cilantro for garnish
- Fresh limes for juicing
- Soft flour tortillas
Chili Lime Marinade
- 3 tbsp Olive oil
- 2 Limes juiced
- 2 tbsp Honey
- 2 tsp Red chili flakes
- 1 tbsp Cumin
- 1 Serrano pepper seeded
- 4 cloves Garlic minced
- ½ cup Chopped cilantro
1. Start off by drying your flank steak and then scoring the steak on each side, don’t penetrate too deep, enough to allow the marinade to be absorbed. Now salt your flank steak generously on both sides.
2. In a medium-sized mixing bowl add the avocado oil, lime juice, honey, chili flakes, cumin, Serrano, honey, garlic and cilantro. Mix together with a whisk or fork.
3. In a one-gallon zip lock bag or container, add the flank steak and pour your marinade in. Zip air tight and mix well. Place it in the fridge for a minimum of 4 hours or up to 24 hours.
4. The next day 1 hour prior to grilling your flank steak begin to prep your ingredients, the bell peppers and onions. Get your grill fired up for direct grilling.
5. Add a large cast-iron for your veggies and some olive oil and then the bell peppers and onion, and season with salt, cumin, and chili flake at this time. Sauté for 4-6 mins and then begin searing your steak. Sear for 2 mins, turn 90 degrees and then flip and repeat (remove your steak at 125 internal temps).
6. Remove cast iron and place it on the grill at low heat to keep it warm.
7. Slice your steak after 8-10 min rest. Add the steak to the cast iron with the veggies and begin to toast your tortillas.
8. Time to assemble your fajita. Add the steak, and caramelized veggies and garnish with cilantro with a drizzle of lime juice.