Tex-Mex · main

Steak Fajitas with Lime and Cilantro

Name: Steak Fajitas with Lime and Cilantro
Prep time: 18 min
Total time: 58 min
Cuisine: Tex-Mex
Ingredients: skirt steak — 680 g; lime juice — 79 g; olive oil — 54 g; garlic — 12 g; cumin — 5 g; chili powder — 5 g; salt — 9 g; black pepper — 3 g; red bell peppers — 200 g; yellow onion — 110 g; cilantro — 15 g; flour tortillas — 800 g

Steak Fajitas with Lime and Cilantro reads sourness 6.1, citrus 5.9 and umami 5.8 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 58 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.1 / 10
Sweet & Fruity — 3.6 / 10
Sour & Bright — 7.8 / 10
Bitter & Earthy — 2.3 / 10
Rich & Fat — 6.0 / 10
Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Sourness 6.1 · Citrus 5.9 · Umami 5.8 · Richness 5.6 · Allium 4.7 · Salinity 3.8 · Herbaceous 3.2 · Sweetness 3.0 · Warm Spice 2.1 · Earthy 2.1 · Heat 1.9 · Fruity 1.9 · Bitterness 1.4 · Nutty 1.3 · Floral 0.9

What's in it (12)

skirt steak — 680 g
lime juice — 79 g
olive oil — 54 g
garlic — 12 g
cumin — 5 g
chili powder — 5 g
salt — 9 g
black pepper — 3 g
red bell peppers — 200 g
yellow onion — 110 g
cilantro — 15 g
flour tortillas — 800 g

Time & effort: about 58 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 201 kcal, 10.6 g protein, 7.8 g fat, 22.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Whisk together the lime juice, 2 tablespoons of the olive oil, garlic, cumin, chili powder, 1/2 teaspoon of the salt, and the black pepper in a large zip-top bag or shallow dish. Add the steak, turn to coat, and marinate at room temperature for 30 minutes (or refrigerate up to 4 hours for deeper flavor).
Remove the steak from the marinade and pat it dry with paper towels; discard the marinade.
Season the steak on both sides with 3/4 teaspoon of the salt.
Heat 1 tablespoon of the remaining olive oil in a large cast-iron or heavy skillet over high heat until just smoking. Sear the steak until deeply browned on the first side, 3-4 minutes, then flip and sear the second side until an instant-read thermometer reads 130-135°F for medium-rare, 3-4 minutes more. Transfer to a cutting board, tent loosely with foil, and rest 10 minutes.
Reduce the heat under the same skillet to medium-high and add the remaining 1 tablespoon olive oil. Add the bell peppers and onion, season with the remaining 1/2 teaspoon salt, and cook, stirring often and scraping up the browned bits from the bottom of the pan, until softened and lightly charred at the edges, 7-8 minutes.
Slice the rested steak thin against the grain.
Return the sliced steak and any accumulated juices to the skillet with the vegetables; toss to combine and warm through, about 1 minute. Remove from heat and stir in the cilantro.
Warm the tortillas directly over a gas flame or in a dry skillet until soft and lightly charred, about 30 seconds per side.
Pile the steak and vegetable mixture onto the warm tortillas and serve immediately.

Dishes with a similar flavor shape

Pork Green Chile Stew — Tex-Mex · Southwestern
Grilled Steak Fajitas — Tex-Mex
Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
Slow-Roasted Greek Leg of Lamb with Lemon Potatoes — Greek
Spiced Lamb and Rice Stuffed Cabbage — Middle Eastern

Keep reading: what sourness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.