Name: Ina Garten Steak Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 (1½-inch-thick) New York strip steak (about ¾ pound); Kosher salt; Good olive oil; 1 teaspoon whole cumin seeds; 1 Holland yellow bell pepper, cored, seeded, and cut in ¼-inch-wide strips; 1 Holland orange bell pepper, cored, seeded, and cut in ¼-inch-wide strips; 1 poblano pepper, seeded and cut in ¼-inch-wide strips; 1 large jalapeño pepper, seeded and cut in very thin strips; 1 medium red onion, halved and thinly sliced in half-rounds; 1 tablespoon minced garlic (3 cloves); 6 (8-inch) flour tortillas; 6 ounces grated Monterey Jack cheese; 6 ounces grated Manchego cheese (not aged); Sliced scallions, white and green parts, for serving

Ina Garten’s Steak Fajitas is made with New York strip steak, cumin seeds, Holland yellow and orange bell peppers, poblano and jalapeño peppers, red onion, garlic, flour tortillas, Monterey Jack cheese, Manchego cheese, and sliced scallions. This tasty steak fajitas recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

This Steak Fajitas Recipe Is From Modern Comfort Food Cookbook by Ina Garten

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Ingredients Needed:

1 (1½-inch-thick) New York strip steak (about ¾ pound)
Kosher salt
Good olive oil
1 teaspoon whole cumin seeds
1 Holland yellow bell pepper, cored, seeded, and cut in ¼-inch-wide strips
1 Holland orange bell pepper, cored, seeded, and cut in ¼-inch-wide strips
1 poblano pepper, seeded and cut in ¼-inch-wide strips
1 large jalapeño pepper, seeded and cut in very thin strips
1 medium red onion, halved and thinly sliced in half-rounds
1 tablespoon minced garlic (3 cloves)
6 (8-inch) flour tortillas
6 ounces grated Monterey Jack cheese
6 ounces grated Manchego cheese (not aged)
Sliced scallions, white and green parts, for serving

How To Make Steak Fajitas?

Preheat the Oven: Preheat the oven to 400°F (200°C).
Sear the Steak: Heat a large (12-inch) cast-iron skillet over medium-high heat for 3 minutes. Pat the steak dry with paper towels and sprinkle it generously on both sides with salt. Sear the steak in the hot dry skillet for 2 minutes on each side, then place the skillet in the oven and roast the steak for 4 minutes. Remove from the oven, place the steak on a plate, cover with aluminum foil, and let it rest for 12 minutes. Lower the oven temperature to 350°F (175°C).
Cook the Vegetables: Pour 2 tablespoons of olive oil into the same skillet and heat over medium-high heat. Add the cumin seeds and sauté for 1 to 1½ minutes, until fragrant. Add the yellow bell pepper, orange bell pepper, poblano pepper, jalapeño pepper, and red onion. Sauté for 10 minutes, stirring occasionally, until the vegetables are tender and beginning to blister and brown. About halfway through, stir in the garlic and 2 teaspoons of salt. Remove from the heat.
Slice the Steak: Slice the steak crosswise into ¼-inch-thick strips and stir it along with the juices into the vegetables.
Warm the Tortillas: Wrap the tortillas in aluminum foil and heat them in the oven for 10 to 15 minutes.
Assemble the Fajitas: Combine the Monterey Jack and Manchego cheeses in a bowl. Lay one tortilla on a plate, sprinkle with some of the cheese, leaving a border. Spoon some steak and vegetable mixture on top, sprinkle with scallions, and roll up tightly. Repeat with the remaining tortillas.
Serve Hot: Enjoy the fajitas hot.

Recipe Tips:

Let the Steak Rest: After cooking, allow the steak to rest covered with foil for 12 minutes. This helps the juices redistribute, making the meat more tender and flavorful.
Preheat the Skillet: Make sure your cast-iron skillet is fully preheated before searing the steak. This ensures a good sear and caramelization on the meat.
Use Fresh Vegetables: For the best texture and flavor, use fresh bell peppers and onions. This will enhance the crunch and sweetness of the vegetables.
Adjust Spice Levels: If you prefer less heat, use less jalapeño pepper or remove its seeds. You can also adjust the amount of cumin seeds to suit your taste.
Warm Tortillas Properly: Wrap the tortillas in foil and heat them evenly in the oven. This keeps them soft and pliable, making them easier to roll without tearing.

How To Store & Reheat Leftovers?

Refrigerate: Let the leftover steak fajitas cool until they reach room temperature. Then, transfer them to an airtight container and refrigerate. They will keep well in the fridge for up to 3 days.
Freeze: Allow the steak fajitas to cool completely before freezing. Place them in a freezer-safe container or bag, and freeze for up to 3 months.
Reheat: : Preheat the oven to 350°F (175°C). Place the fajitas in an oven-safe dish and cover with foil. Heat for about 10-15 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 fajita (1/6 of the recipe)

Calories: 420
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 600mg
Potassium: 500mg
Total Carbohydrate: 35g
Dietary Fiber: 4g
Sugars: 7g
Protein: 20g

Try More Ina Garten Recipe:

Ina Garten Steak Fajitas

Author: Sabrine Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: S Steak Fajitas

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: 15 minutesTotal time: 45 minutesServings:6 servingsCalories:420 kcal Best Season:Summer

Description

Ingredients

1 (1½-inch-thick) New York strip steak (about ¾ pound)
Kosher salt
Good olive oil
1 teaspoon whole cumin seeds
1 Holland yellow bell pepper, cored, seeded, and cut in ¼-inch-wide strips
1 Holland orange bell pepper, cored, seeded, and cut in ¼-inch-wide strips
1 poblano pepper, seeded and cut in ¼-inch-wide strips
1 large jalapeño pepper, seeded and cut in very thin strips
1 medium red onion, halved and thinly sliced in half-rounds
1 tablespoon minced garlic (3 cloves)
6 (8-inch) flour tortillas
6 ounces grated Monterey Jack cheese
6 ounces grated Manchego cheese (not aged)
Sliced scallions, white and green parts, for serving

Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Sear the Steak: Heat a large (12-inch) cast-iron skillet over medium-high heat for 3 minutes. Pat the steak dry with paper towels and sprinkle it generously on both sides with salt. Sear the steak in the hot dry skillet for 2 minutes on each side, then place the skillet in the oven and roast the steak for 4 minutes. Remove from the oven, place the steak on a plate, cover with aluminum foil, and let it rest for 12 minutes. Lower the oven temperature to 350°F (175°C).
Cook the Vegetables: Pour 2 tablespoons of olive oil into the same skillet and heat over medium-high heat. Add the cumin seeds and sauté for 1 to 1½ minutes, until fragrant. Add the yellow bell pepper, orange bell pepper, poblano pepper, jalapeño pepper, and red onion. Sauté for 10 minutes, stirring occasionally, until the vegetables are tender and beginning to blister and brown. About halfway through, stir in the garlic and 2 teaspoons of salt. Remove from the heat.
Slice the Steak: Slice the steak crosswise into ¼-inch-thick strips and stir it along with the juices into the vegetables.
Warm the Tortillas: Wrap the tortillas in aluminum foil and heat them in the oven for 10 to 15 minutes.
Assemble the Fajitas: Combine the Monterey Jack and Manchego cheeses in a bowl. Lay one tortilla on a plate, sprinkle with some of the cheese, leaving a border. Spoon some steak and vegetable mixture on top, sprinkle with scallions, and roll up tightly. Repeat with the remaining tortillas.
Serve Hot: Enjoy the fajitas hot.

Notes

Let the Steak Rest: After cooking, allow the steak to rest covered with foil for 12 minutes. This helps the juices redistribute, making the meat more tender and flavorful.
Preheat the Skillet: Make sure your cast-iron skillet is fully preheated before searing the steak. This ensures a good sear and caramelization on the meat.
Use Fresh Vegetables: For the best texture and flavor, use fresh bell peppers and onions. This will enhance the crunch and sweetness of the vegetables.
Adjust Spice Levels: If you prefer less heat, use less jalapeño pepper or remove its seeds. You can also adjust the amount of cumin seeds to suit your taste.
Warm Tortillas Properly: Wrap the tortillas in foil and heat them evenly in the oven. This keeps them soft and pliable, making them easier to roll without tearing.

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