Seared Beef Fajitas
Ingredients
- 600 gBeef flank steak (thinly sliced)
- 1 pcRed bell pepper (sliced)
- 1 pcGreen bell pepper (sliced)
- 2 pcYellow onion (thinly sliced)
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchHot pepper en poudre
- 2 tbspLime juice
- 8 pcSoft tortilla (for filling), made from corn
- 2 pcPersea americana Mill. (sliced)
- 100 gCheddar cheese (grated)
- 100 mlCream
- 250 gCooked black beans (drained and rinsed)
Method
Beef seared over high heat, charred with spices, paired with peppers still sizzling in the pan. The aroma of toasted cumin and the zest of lime bring everything to life.
- 1
Cut the beef flank into thin 5mm strips against the grain to ensure tenderness. Slice the peppers and onions into even strips for uniform cooking.
- 2
In a mixing bowl, mix the meat with the oil, cumin, smoked paprika, and chili. Massage the meat well so the spices penetrate. Let rest for 10 minutes.
- 3
Heat a cast iron skillet until it smokes slightly. Toss in the beef: it should sear instantly. Remove when well-colored but still juicy in the center. Set aside.
- 4
In the same skillet, toss in the onions and peppers. They should brown on the edges while remaining firm. Deglaze with lime juice to loosen all the cooking juices.
- 5
Return the meat and add the black beans to the skillet for one minute to bind and heat everything. Heat the tortillas dry. Serve steaming with sliced avocado, cheddar, and a touch of cream.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the pan, otherwise the meat will boil instead of grilling.
- The pan must be smoking hot before tossing in the beef to get that Maillard reaction which provides all the flavor.
How long does this dish keep?
Keep for 2 days in the fridge separately. Do not reheat tortillas in the microwave, they will become rubbery.
