Beef And Vegetable Fajitas
Juicy beef and colorful vegetables are wrapped in warm tortillas, offering bold flavors with fresh coriander and lime—perfect for a quick, satisfying Mexican-inspired meal.
Ingredients
Instructions
- Place steak, onion, and red pepper in a shallow dish.
- Combine garlic, lime juice, olive oil, balsamic vinegar, coriander, cumin, and salt.
- Pour the marinade over the steak and vegetables.
- Toss to coat, cover, and refrigerate for 1 to 2 hours.
- Preheat the broiler.
- Broil the steak for 8 to 10 minutes on one side, then turn.
- Add the vegetables and remaining marinade, then broil for an additional 10 minutes, or until the meat is done.
- Cut the steak at a 45-degree angle into thin slices.
- Mound the sliced steak and vegetables in tortillas.
- Fold the tortillas and serve.
Tips & Substitutions
For added flavor, you can substitute the flank steak with skirt steak or sirloin. Marinating the meat longer, up to overnight, enhances the taste. If fresh coriander isn't available, use parsley as a substitute. You can also add other vegetables like zucchini or mushrooms for variety. To spice it up, consider adding a pinch of cayenne pepper or chili powder to the marinade.
Serving Suggestions
Serve the fajitas with guacamole, sour cream, and salsa for a delightful meal. Pairing them with a side of Mexican rice or black beans complements the dish perfectly. For a fun twist, consider serving these fajitas with a side of Cheesy Beef Taco Dip for a flavorful appetizer. Fresh lime wedges can enhance the dish's brightness.
Storage & Reheating
Store leftover fajitas in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak and vegetables in a skillet over medium heat until heated through. Alternatively, microwave them in short intervals, stirring in between, to avoid overcooking. Reheat tortillas separately to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Vegetable Fajitas contains roughly 285 calories, with 14g protein, 40g carbohydrates, and 13g fat. It is an excellent source of iron (122% of the Daily Value), dietary fiber (50% of the Daily Value), and calcium (33% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1953mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of beef for this recipe?
Yes, you can easily substitute chicken for beef. Use boneless chicken thighs or breasts, marinating them in the same mixture. Cook the chicken until it reaches an internal temperature of 165°F, then follow the same broiling and serving instructions.
What can I do if I don’t have a broiler?
If you don't have a broiler, you can grill the steak and vegetables on a barbecue or stovetop grill pan. Cook over medium-high heat, turning occasionally, until the steak is cooked to your liking and the vegetables are tender. This method provides a nice char and smoky flavor.
How can I make this recipe vegetarian?
To make this recipe vegetarian, replace the beef with portobello mushrooms or marinated tofu. Use the same marinade for flavor. Grill or broil the mushrooms or tofu until cooked through, then serve with the same toppings for a delicious vegetarian fajita option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).