Texas Fajita Ribbons
Transform your weeknight dinner with these bold and vibrant Texas Fajita Ribbons! Featuring tender, marinated flank steak strips seared to perfection alongside a colorful medley of red, green, and yellow bell peppers and sweet red onion, this recipe promises a true Tex-Mex fiesta. The steak is infused with a zesty flavor punch thanks to a marinade of lime juice, soy sauce, smoked paprika, and chili powder, while a quick sauté ensures juicy, smoky bites every time. Served with warm flour tortillas, these fajita ribbons are perfect for assembling your ideal handheld meal. Ready in under 40 minutes and garnished with fresh cilantro, this dish strikes the perfect balance between simplicity and robust flavor, making it a crowd-pleaser for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 1 lb flank steak
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 1 medium red onion
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 2 tbsp lime juice
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 0.25 cup fresh cilantro
- 8 pieces flour tortillas
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Trim any excess fat from the flank steak, then slice it thinly against the grain into long strips, about 1/4 inch wide.
In a large bowl, whisk together the lime juice, olive oil, soy sauce, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper to create the marinade.
Add the steak strips to the marinade, toss to coat well, cover, and refrigerate for at least 30 minutes or up to 2 hours for best flavor.
While the steak marinates, slice the bell peppers and red onion into thin strips and set aside.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.
Once the oil is hot, add the marinated steak strips in batches (to avoid overcrowding) and cook for 2-3 minutes per side until they are nicely seared and cooked to your desired doneness. Remove from the pan and set aside.
Add another tablespoon of olive oil to the same pan and toss in the sliced bell peppers and onion. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Return the cooked steak to the pan with the vegetables and toss to combine. Cook for an additional 1-2 minutes until everything is heated through.
Sprinkle fresh cilantro over the fajita mixture for garnish and additional flavor.
Serve the Texas Fajita Ribbons hot with warm flour tortillas on the side. Garnish with extra lime wedges if desired. Enjoy!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
