Melt-in-Your-Mouth Beef Fajitas

These melt-in-your-mouth beef fajitas are rubbed the day before with shichimi togarashi, a blend of seven spices, to give it an extra kick! Serve with guacamole, salsa, and fresh cilantro.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 234 Calories

Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes
• 2 tablespoons lime juice
• 1 tablespoon chili powder, or more to taste
• 1 teaspoon smoked paprika
• 1 red bell pepper, cut into thin strips
• 1 flank steak
• 1 onion, cut into slices and separated
• 0.5 teaspoon garlic powder
• 0.75 cup water
• 0.5 teaspoon onion powder
• 0.25 cup orange juice
• 0.5 teaspoon ground cumin
• 0.25 cup low-sodium soy sauce
• 0.25 cup shichimi togarashi
• 0.5 orange, zested
• 0.5 lime, zested

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat, and lightly oil the grate.

Step 2

Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.

Step 3

Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

Step 4

Remove steak from marinade and pour marinade into a small bowl.

Step 5

Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).

Step 6

Cut steak in half lengthwise and cut across the grain into thin slices.

Step 7

Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.

Step 8

Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.