Updates & Recipe 31: Steak Fajitas

Sizzling and sprinkled with cotija cheese....

*Phew* talk about a hiatus! Well, it’s good to be back. I took a much-needed break to get my post-grad life together, and while things are still a little up in the air (my work schedule is nuts), I feel it’s time to dust off my recipe book.

For this recipe, the idea is to gather your ingredients and cook them in this order, using a cast-iron crepe pan or something similar to a grill:

  1. flank steak
  2. bell peppers
  3. tortillas

This way, the juices from the cooked steak can be used to cook the bell peppers, and then the tortillas can gather the last hint of that while toasting on the same surface.

We don’t have a grill here, so like mentioned before, we used a cast-iron crepe pan to do all the cooking. A regular skillet with a semi-flat bottom can work just as well.

Recipe 31: Steak Fajitas

**This recipe is from Real Simple’s Dinner Tonight, and can be easily made vegetarian (omit steak, add beans/tofu/substitute, etc), or gluten free (get gluten-free tortillas).

Total Time: 20 mins


  • 1  lb flank steak
  • 1 tsp ground cumin
  • salt & black pepper
  • 1 large red bell pepper, sliced into 1/2″ strips
  • 1 tbsp olive oil
  • 8 thin/small flour tortillas
  • 1 avocado, sliced
  • sour cream (abt 1/2 cup)
  • cotija cheese (crumble with a fork)
  • 1 lime, sliced into wedges.


Rub the flank steak with cumin, salt, and pepper on both sides and heat up your skillet. Cook the steak for about 4 mins/side. In the mean time, slice your bell pepper and place it into a bowl, tossing the strips with olive oil and salt/pepper. Set aside. Slice your avocado & lime, and crumble your cotija cheese.

Once the steak is done cooking, let it rest on a cutting board for about 5 minutes before slicing in “across-the-grain” strips. Keep them about a  couple inches long, and only 1/2″ side, otherwise you’ll be pulling them out of your tortilla trying to take a bite.

Cook your bell peppers on the same skillet, turning occasionally to ensure an even char, about 10 minutes. They’ll soften further once removed from heat. Take your tortillas and slap them down  one at a time on the skillet until they just begin to puff-up, then flip and repeat. Remove them to a plate.

Build your fajitas how you like, topping with the cotija cheese and a squeeze of lime.


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