Steak Fajita Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Marinated grilled steak sliced with charred peppers and onions, served in tortillas with avocado and traditional toppings. Smoky and tangy, perfect for interactive fajita night.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 orange
- 2 limes
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/4 cup fresh cilantro (coarsely chopped)
- 2 cloves garlic (finely minced)
- 1 pound steak (I prefer flat iron, but skirt or flank steak also work)
- 2 teaspoons chili powder
- 1 teaspoon granulated sugar
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper
- 2 to 3 tablespoons olive oil
- 3 large assorted bell peppers (I use 1 green, 1 red, and 1 yellow or orange)
- 1 large yellow onion (sliced into 1/2-inch thick horizontal slices)
- 1 large ripe avocado (or guacamole)
- Flour tortillas (I love the uncooked ones by Tortillaland, see note 1)
- Serving suggestions (see note 2)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 745mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1091mg
- Calcium
- 69mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 745MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.