Chuck Wagon Steak Fajitas

Fajitas are a party you can eat — a sizzling platter of charred steak and caramelized peppers and onions, warm tortillas, and a spread of toppings for everyone to build their own. The secret is in two places: a good acidic marinade that tenderizes and flavors the beef, and a hard, high-heat sear that chars the edges of everything. Add a cool cilantro-lime cream and you have a dinner that fills the kitchen with smoke and the table with laughter.

The Marinade & the Sear

Fajita beef wants a bright, acidic marinade — tomato juice, balsamic, lime, and garlic — that tenderizes the flank and seasons it through. Let it soak, then cook it in a hot grill pan over medium-high heat so the outside browns while the inside stays juicy. Just as important is what you do next: slice it thin against the grain, which shortens the muscle fibers and makes even a chewy cut tender. Rest it briefly first so the juices stay in the meat, not on the board.

Caramelized Peppers & the Cream

The vegetables deserve the same high heat. Sear the peppers, onions, and mushrooms until soft and golden, then reduce a little of the marinade over them. Meanwhile, stir together a cool cilantro-lime cream to drizzle over the top — its brightness and tang balance the smoky, charred beef and vegetables. Warm the tortillas, set everything out, and let the sizzling platter do the rest.

Jorj Morgan

Chuck Wagon Steak Fajitas

Chuck Wagon Steak Fajitas transform a simple steak into a celebration of rustic char and vibrant, caramelized vegetables. This robust dish delivers a surprising blend of smoky, bright flavors that create an indelible memory around any table.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Wait Time (Marinating) 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course

Ingredients Method

Ingredients

  

The Acidic Marinade & Steak

• 1 (1- to 1 ½-pound) beef flank steak
• 2 cups tomato juice
• ¼ cup balsamic vinegar
• juice of 1 medium lime, about 2 tablespoons
• 1 tablespoon Worcestershire sauce
• 6 large garlic cloves, peeled and chopped, about ¼ cup
• 1 teaspoon coarse black pepper

The Caramelized Vegetables

• 2 portobello mushroom caps, stems and gills removed, sliced
• 1 large red bell pepper, seeded, veins removed, and cut into strips, about 1 cup
• 1 large green bell pepper, seeded, veins removed, and cut into strips, about 1 cup
• 1 medium red onion, peeled and thinly sliced, about 1 cup
• 1 large jalapeño pepper, seeded, veins removed, and cut into strips, about ¼ cup
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

The Cilantro Lime Cream & Build

• 1 cup sour cream
• juice of 1 medium lime, about 2 tablespoons
• fresh cilantro, chopped
• tortillas
• grated Monterey Jack cheese
• salsa

Method

 

Marinate the Steak

1. Use a meat mallet to tenderize the flank steak.
2. Sprinkle with pepper.
3. Place in a resealable plastic bag.
4. Stir together tomato juice, vinegar, lime juice, Worcestershire, and garlic in a bowl.
5. Pour some of the marinade into the bag. Reserve some of the marinade for the veggies.
6. Seal bag and massage to combine.
7. Chill for at least 30 minutes or all day.

The Vegetable Sear

1. Add the veggies into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
2. Heat a grill pan or sauté pan over medium-high.
3. Add the vegetables in the pan and cook until soft and golden, about 10 minutes. (You may have to do this in batches based on the size of your pan.)
4. Pour some of the marinade over the vegetables and cook until the liquid reduces. Transfer the veggies to a platter.

The Protein Sear & Rest

1. Remove the flank steak from the bag. Discard the marinade and season with salt.
2. Add the steak to the pan and grill until browned on one side, about 5 to 6 minutes. Flip and cook on the second side, about 5 to 6 minutes more. Test for doneness. Medium-rare works best for this dish.
3. Transfer to a platter and tent with aluminum foil.

Make the Cream & Serve

1. Mix the sour cream, lime juice, and fresh cilantro in a small bowl.
2. Warm the tortillas in the oven set on low temperature or in the microwave for just a few seconds.
3. Cut the steak across the grain into thin pieces. Lay the slices over the vegetables. Garnish with fresh cilantro.
4. Assemble the fajitas by laying down the veggies and steak onto the tortillas. Add a spoonful of fresh salsa, a dollop of cilantro cream, and a sprinkle of cheese. Fold the bottom ¼ of the tortilla over the filling. Fold one side over and then the second side overtop.