Beef Fajitas So Tender They Melt Away

Ingredients

• 1 flank steak
• ¼ cup shichimi togarashi (Optional)
• ¼ cup orange juice
• ¼ cup low-sodium soy sauce
• 2 tablespoons lime juice
• ½ orange, zested
• ½ lime, zested
• 1 tablespoon cornstarch
• 1 tablespoon chili powder, or more to taste
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 tablespoon olive oil
• 1 onion, cut into slices and separated
• 1 red bell pepper, cut into thin strips
• ¾ cup water

Step 1

Giv your flank steak a gentle pound with a meat mallet to even it out a bit. Then, rub shichimi togarashi all over both sides, wrap it up in plastic wrap, and pop it in the fridge for at least 8 hours or overnight to let those flavors sink in.

Step 2

Mix together the orange juice, soy sauce, lime juice, and the zest of both orange and lime in a resealable bag. Take the steak out of the plastic wrap and slip it into the bag, making sure it’s well coated with the marinade. Squeeze out the air, seal it up, and let it marinate in the fridge for another couple of hours.

Step 3

When you’re ready to cook, heat up your grill on high and give the grates a quick brush with oil so nothing sticks. Pull the steak from the marinade (save the leftover marinade in a small bowl) and grill the steak, flipping every 8 to 10 minutes. While it cooks, baste it with the marinade every 5 minutes to keep it juicy and flavorful. You’re aiming for a nice sear on the outside with a pink, juicy center — about 135°F if you want to be precise.

Step 4

Once cooked, slice the steak in half lengthwise, then cut it into thin strips across the grain so it stays tender.

Step 5

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

Step 6

Heat some oil in a large skillet over medium-high heat and sauté chopped onions and red bell peppers until they soften, about 5 to 10 minutes. Toss in the sliced steak along with the spice mix and a splash of water. Cook everything together, stirring, until the sauce thickens and the meat gets all glossy and coated, which should take around 3 to 5 minutes.

Step 7

And that’s it — your fajita filling is ready to go!