Steak Fajitas with Chipotle-Lime Tahini Sauce

A few weeks ago we polled our Instagram followers to see if #fajitafriday was a ‘thing’. The consensus was that if it wasn’t already, it definitely should be. We were really happy to hear this because a) we love fajitas and b) we have long been partaking in this day but are so relieved we can actually make it Insta “official”¬†ūüėā¬†Friends, please meet our Steak¬†Fajitas with Chipotle-Lime Tahini Sauce.¬†Tender, spice-rubbed steak, grilled veggies, and a smoky drizzle sauce, this dish truly deserves a day all its own.¬†

 

 

Today’s spice rub comes from our Herbs, Spices, and Vinegars post a while back. If you missed that talk, you can read it¬†here. The right combination of HSVs can really take a good meal and turn it into a showstopper. Additional research indicates that HSvs may also play more important roles in our health. Some benefits may include promoting healthy blood pressure and blood sugar levels, decreasing appetite, and helping to fight certain types of cancer. We can get on board with that!

 

 

Nutrition Notes:¬†You’ve probably noticed that the Compstons don’t cook up a ton of beef. We tend to stick with fish, poultry, and #plantbasedprotein but do like to throw an occasional red meat in there. Beef is naturally high in zinc, a mineral which plays an important role in immune health, wound healing, and normal body growth and development. Additionally, beef contains highly bioavailable sources of protein and iron, as well as choline (nervous system), niacin (energy production, metabolism), phosphorus (bone health), and B6 and B12 (brain function). Although more expensive, we recommend opting for grass-fed beef when possible (hence why it’s more of an occasional buy). Grass-fed beef¬†often contains more omega 3 fatty acids, vitamins, minerals, and less total fat than grain-fed. Additionally, grass-fed beef contains higher levels of¬†conjugated linoleic acid, or CLA. This type of fat that is thought to protect against cancer and heart disease.¬†

Ok, let’s get started! First, pop your steak into the freezer for a bit to help firm it up prior to slicing. Once slightly chilled remove from freezer and trim off any excess fat. You can do this by slicing into one end of the fat, then lifting and continuing to carefully slice sideways.

 

 

Once trimmed, it’s time to slice into strips. Slice into thin, even strips.

 

 

 

Next, add your dry rub, 

 

 

and toss until well mixed.

 

 

Now, prep your cast iron skillet. Don’t have a cast iron? Not to worry! Use what you’ve got on hand. We found this Lodge cast iron at Hime Goods for $12! Heat skillet for 2 minutes, then add oil and heat for an additional minute.¬†

 

 

Add your steak. Cook for 2-3 minutes on each side until you reach your desired level of doneness. 

 

 

 

 

Remove steak, cover, and let sit. While skillet is still on, add onions and peppers.

 

 

 

Cook until slightly crisp and caramelized (not soggy!)

 

 

Lastly, prepare your simple Chipotle-Lime Tahini Sauce. Add all ingredients to a jar (or blender if you want an ultra smooth sauce). Shake (or blend) until well mixed. 

 

 

 

 

It’s time. Assemble and eat!

 

 

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Steak Fajitas With Chipotle-Lime Tahini Sauce

A quick and flavorful weekday meal everyone in the house will love!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course
Cuisine: American, Mexican
Servings: 5 servings
Calories: 482kcal

Equipment

  • iron skillet

Ingredients

  • 1 lb. flank steak trimmed of excess fat
  • 2-3 tbsp Stephen's Mexican Dry Rub (see below)
  • 1 yellow onion peeled and sliced into long strips
  • 3 bell peppers any color, sliced into strips
  • 1 tbsp extra virgin olive oil
  • tortillas and guacamole for serving

For Sauce

  • ¬ľ cup extra virgin olive oil
  • 1 garlic clove minced
  • 2 tbsp tahini
  • 1 lime juiced
  • 1-2 tsp chipotle seasoning (or 1 chipotle pepper in adobo sauce, drained)
  • 1 tsp honey
  • pinch of salt
  • 2 tbsp water to thin or more as needed

Stephen's Mexican Dry Rub

  • 4 tbsp garlic powder
  • 2 tbsp MSG-free seasoned salt
  • 2 tsp dried oregano
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp cayenne powder
  • 1 tsp ground black pepper

Instructions

  • Place raw flank steak in the freezer for 25-30 minutes. This will help firm up the steak just enough to make slicing easier.
  • Slice bell peppers and onion into long strips; set aside. Trim steak of excess fat. Carefully slice against the grain into thin, even strips. Add dry rub and toss until well coated.
  • Preheat cast iron over medium-high heat for 1-2 minutes. Add oil and let heat for another minute. Add steak and cook for 2-3 minutes each side, or until you've reached desired doneness. Remove steak from skillet, cover and let sit.
  • Add your onions and peppers to your skillet and saut√© for 3-4 minutes, stirring occasionally. We pull our veggies off when well caramelized but not soggy.
  • Lastly, prepare your sauce. add all sauce ingredients to a jar or blender and shake or blend until well mixed. Adjust seasoning per preference.
  • Assemble your fajitas, top with guacamole, sauce and eat.

Nutrition

Calories: 482kcal


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