Melt-in-Your-Mouth Tender Beef Fajitas

Ingredients 0/21

Step 1

Giv the flank steak a gentle pounding with a meat mallet to tenderize it a bit. Then rub both sides with shichimi togarashi, wrap it up tightly in plastic wrap, and pop it in the fridge for at least 8 hours or overnight to let those flavors soak in.

Step 2

When you’re ready to cook, mix together the orange juice, soy sauce, lime juice, and a bit of orange and lime zest in a resealable bag. Take the steak out of the plastic wrap and put it into the bag, making sure it’s well coated with the marinade. Squeeze out the air, seal it up, and let it marinate in the fridge for another couple of hours.

Step 3

Heat up your grill to high and give the grates a quick oiling so nothing sticks. Take the steak out of the marinade (save the leftover marinade in a small bowl) and grill the steak, turning it every 5 minutes and brushing it with the marinade each time. Cook it until the outside is nicely seared but the inside is still juicy and pink—about 8 to 10 minutes per side. A meat thermometer should read 135°F if you want to be exact.

Step 4

Once the steak is done, slice it in half lengthwise, then cut across the grain into thin strips. In a small bowl, whisk together cornstarch, chili powder, salt, paprika, brown sugar, cayenne, red pepper flakes, onion powder, garlic powder, and cumin.

Step 5

Heat some oil in a large skillet over medium-high heat, then sauté the onion and red bell pepper until they’re nice and soft, about 5 to 10 minutes. Toss in the sliced steak, sprinkle over the spice mix, and add a splash of water. Cook everything together for a few minutes until the sauce thickens and the meat looks glossy and delicious.