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Stunning plated serving of Chuck Wagon Steak Fajitas, a chef-tested recipe by Chef Jorj Morgan.
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
Cook Time 30 minutes
Wait Time (Marinating) 30 minutes
Total Time 1 hour 15 minutes
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.