Wagyu Beef Flank Steak Fajitas

By: SWR

Ingredients:

  • 2-4 lbs Wagyu Beef Flank Steak
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tablespoons olive oil, divided
  • 1 lime, juiced
  • 1 onion, sliced
  • 1 tablespoon minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh cilantro, chopped
  • 1 avocado, sliced (optional)
  • Tortillas (flour or corn)


Directions:

For the Vegetables:

  1. Slice the bell peppers and onion into strips.
  2. In a separate pan, heat 1 teaspoon of olive oil over medium heat.
  3. Add the sliced peppers and onion, and season with a dash of salt and pepper.
  4. Cook, stirring occasionally, until the vegetables are soft (about 5-7 minutes). Remove from heat and set aside.

For the Steak:

  1. In a bowl, mix lime juice, remaining olive oil, minced garlic, chili powder, cayenne pepper, salt, and pepper.
  2. Place the Wagyu flank steak in a shallow dish or a resealable bag. Pour the marinade over the steak, ensuring it is well-coated.
  3. Marinate the steak in the refrigerator for at least 1 hour (or up to overnight for more flavor).
  4. Preheat a grill or skillet to medium-high heat.
  5. Grill or sear the marinated steak for 4-5 minutes per side, or until it reaches desired doneness.
  6. Remove the steak from the heat and let it rest for 5 minutes. Slice against the grain into thin strips.

Assembly:

  1. Warm the tortillas in a skillet or on the grill.
  2. Serve the steak with the cooked peppers and onions, topped with fresh cilantro and avocado slices.
  3. Enjoy with your favorite toppings or salsas!