Steak Fajita Tacos

Thin-sliced flank steak, peppers and onions, black beans, and corn salsa.

~10 tacos
1 hour
Ethan Chlebowski

Ingredients

Steak

  • Flank, skirt, or flatiron steak
    700 g~1.5 lb
  • Salt
    7 g1%
  • Neutral oil
    for searing

Corn salsa

  • Frozen corn
    300 g2 parts
  • Cherry tomatoes, chopped
    150 g1 part
  • Red Onions, diced
    1/2
  • Serrano peppers, minced
    1
  • Cilantro, chopped
    a handful
  • Smoked Paprika
    a sprinkle
  • Lime juice
    to taste
  • Salt
    to taste
  • Neutral oil
    a drizzlefor searing

Cumin garlic black beans

  • Black Beans
    1 can~400 g
  • Garlic
    2 cloves
  • Cumin seeds
    5 ga spoonful
  • Salt
    to taste
  • Neutral oil
    a drizzlefor cooking

Peppers & onions

  • Bell peppers, thinly sliced
    2
  • Onions
    1
  • Cumin seeds, crushed
    5 ga spoonful
  • Chili Powder
    5 ga spoonful
  • Smoked Paprika
    5ga spoonful
  • Salt
    to taste

For serving

  • Flour tortillas
    8-12
  • Queso Fresco, crumbled

Method

Step 1: Salt the steak

Season the flank steak generously with salt on both sides. If time allows, place uncovered in the fridge for at least 2 hours or up to 24 hours ahead to .

Step 2: Make the corn salsa

Heat a large skillet over medium-high heat. Add a small amount of oil and the frozen corn kernels along with the smoked paprika.

for 6-8 minutes, stirring occasionally, until excess moisture cooks off and parts of the corn begin to lightly.

Transfer the corn to a bowl and mix with the tomatoes, red onion, serrano, and cilantro. Add lime and salt to taste. Set aside.

Step 3: Cook the beans

Using the same pan, add an extra dizzle of oil along with the cumin seeds and sliced garlic.

  • over medium heat for 1-2 minutes until fragrant and lightly golden.

Add the black beans and stir until warmed through. If needed, excess liquid. Once the beans are warm and at the right consistency, season with salt to taste.

Step 4: Sear the steak

Heat a large cast-iron skillet over high heat until very hot, roughly 400°F/205°C surface temperature.

  • Add a thin layer of oil, then place the steak into the pan. for 2-4 minutes per side until deeply .

Once the steak reaches around 90-100°F/32-38°C internal temperature, temporarily remove it from the pan.

Step 5: Saute peppers and onions; finish steak

Add the sliced peppers and onions directly into the same hot pan.

  • Season with salt, crushed cumin seed, chili powder, and smoked paprika, then for 4-6 minutes, stirring occasionally, until softened and around the edges.

Return the steak to the pan (on top of the peppers) and finish cooking everything together until the steak reaches 125-130°F/52-54°C for medium-rare.

Step 6: Slice steak and assemble tacos

Rest the steak for at least 5 minutes after cooking, then slice very thinly across the grain.

Warm the tortillas in a dry pan or directly over a burner until lightly toasted.

Then, assemble your tacos: layer each tortilla with black beans, peppers and onions, sliced steak, corn salsa, and queso fresco. Finish with extra lime juice if desired.

“This recipe started as a fridge-cleanout taco night using leftover peppers, onions, and cilantro. With a protein and some pantry/freezer staples, it turned into a full fajita spread, which can come together fast enough for a weeknight with items like canned beans or frozen corn.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

ONE TACO
Calories382
41g
15g
26g

FAQ

Why slice flank steak across the grain?

Flank steak contains long muscle fibers that can feel chewy if sliced incorrectly.

Cutting across the grain shortens those fibers into smaller pieces, making the steak much more tender and easier to chew.

Why cook the steak and vegetables separately at first?

The steak needs very high heat to properly, while vegetables release moisture as they soften.

Searing the steak first allows crust development before the vegetables enter the pan. Finishing them together later helps the steak gently come up to the right temp.

Can I use another cut of beef or a different meat?

Yes. Skirt steak, flat iron, flap meat, or ribeye all work well here. Chicken thighs would also be a great option for this fajita recipe.