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Spicy Fajita Steak Filling

Servings: 4 servings
Author: Dini Kodippili
Don't be intimidated by the list of ingredients! Once you have the ingredients ready it is easy to put together! It is unbelievably flavourful!
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Ingredients

  • 3 medium bell peppers sliced. I used red and yellow.
  • 1 medium onion thinly sliced
  • ½ tbsp chilli flakes optional
  • ½ bunch cilantro chopped. leaves and stems
  • 1 lime more as needed
  • Salt and pepper to taste
  • 1 lb Marinated flank steak 500 g. Marinade recipe below
  • Extra oil/butter to pan fry steak

Marinade (please see Note)

  • ¼ cup orange juice from 1 orange (use 100% orange juice if possible)
  • 2 tbsp fresh lime juice
  • 1 tbsp paprika
  • ½ tsp cayenne pepper Adjust to your taste, and spice tolerance level. Add more if you like it spicy.
  • 1 tsp ground coriander powder
  • 1 tsp cumin powder
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 ½ tsp salt
  • 1 ½ tsp brown sugar
  • 3 tbsp oil

Instructions

Flank Steak

  • Mix all the marinade ingredients in a bowl.
    ¼ cup orange juice, 2 tbsp fresh lime juice, 1 tbsp paprika, ½ tsp cayenne pepper, 1 tsp ground coriander powder, 1 tsp cumin powder, 1 tsp ground black pepper, 1 tsp onion powder, 1 ½ tsp salt, 1 ½ tsp brown sugar, 3 tbsp oil
  • Trim excess fat from the flank steak and cut it into portions that would fit in your pan (I cut mine into 2).
    1 lb Marinated flank steak
  • Place the steak pieces in a large ziplock bag and pour the marinade in. Seal the bag with as much air squeezed out and shake the bag to cover the steaks with the marinade. Marinate at room temperature for at least one hour, or overnight in the fridge. Remember to let the steak return to room temperature before cooking.
  • Heat a little oil in a pan, on medium high heat, until the oil starts to simmer.
    Extra oil/butter to pan fry steak
  • Carefully place 1 piece of steak in the pan (it should sizzle), and let it cook for about 2 - 3 minutes per side, to sear properly. Also make sure that the steak cooks to medium-rare or until it registers 135°F/57°C. Be careful not to overcook it (which will make the meat tough). Remember they do heat up while inside the quesadilla as well later.
  • Remove the steak from the pan, and place it on a plate. (optional step - rub 1 tbsp of butter on the steak). Sprinkle ¼ of the chopped cilantro on the steak, cover and let it rest for about 10 minutes.
    ½ bunch cilantro
  • Repeat with the second piece of steak.
  • Wipe the pan clean and add leftover marinade, juice of ½ a lime and crushed chili and heat it till it just starts to simmer. Remove and keep it aside for later.
    1 lime, ½ tbsp chilli flakes
  • After the steak has rested, cut against the grain thinly and place the pieces back on the plate. Pour the steak juice and the cooked marinade over the meat again and mix well.

Onions and Pepper

  • In the same pan, add about a tablespoon of oil (to soften the peppers and onion)
  • When the oil is hot, add the onions and peppers with salt and pepper (to taste) and mix it all in.
    3 medium bell peppers, 1 medium onion , Salt and pepper
  • Saute till the peppers have softened slightly - about a minute or two - the peppers should still have some crunch. Keep them aside.

Notes

Notes about the Marinade - You can substitute all the spice powders with 3 tablespoons of Fajita seasoning.