Steak Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flank steak fajitas with a pineapple-based marinade, pan-seared and served with sautéed peppers and onions. The steak is juicy with beautiful grill marks. Best made with a 3-hour marinade.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup soy sauce
- 3 garlic cloves (minced)
- ¼ cup extra virgin olive oil
- ¾ cup pineapple juice
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 ½ - 2 lb flank steak (or skirt steak)
- 1 tablespoon olive oil (not extra virgin, or vegetable oil)
- Salt and pepper to taste
- 2 bell peppers (one each of red and yellow, sliced)
- 1 red onion (sliced)
- ½ lime (juiced)
- Flour or corn tortillas
- Fresh cilantro for garnish
- Sour cream
- Pico de gallo
- Guacamole or diced avocado
- Lime wedges
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1663mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1247mg
- Calcium
- 121mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.