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Sous Vide Flank Steak Fajitas

Try this classic beef Flank Steak Fajita recipe with colorful peppers and onions cooked to perfection.

Sous Vide Flank Steak Fajitas

Cook Time: 1 hrs 45 mins

Servings: 4

Ingredients: 14

(Keeps screen awake)

Ingredients

Marinade

Preparation

  1. Step 1

    Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.

  2. Step 2

    Preheat sous vide wand to 141°F.

  3. Step 3

    Combine marinade ingredients in small bowl. Place steak and marinade in food-safe plastic bag; turn to coat. Seal bag, removing as much air as possible, and marinate in refrigerator for 1 hour.

    Cooking Tip: For best results use a vacuum sealer.

  4. Step 4

    Meanwhile, add peppers, onions, garlic, olive oil, salt and pepper to a food-safe plastic bag; toss to coat. Seal bag, removing as much air as possible.

  5. Step 5

    Remove steak from refrigerator and submerge both bags in water. Set timer for 90 minutes.

  6. Step 6

    At end of cooking time, carefully remove bags from pot. 

  7. Step 7

    Preheat grill pan or grill, and cook steak 2 to 3 minutes on each side or until internal temperature reaches 145°F. Carve steak diagonally across the grain into thin slices. Place steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.

Nutrition Information

317 Calories

0 %*

3.7g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

5.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 1/2 cup: 317 Calories; 107.1 Calories from fat; 11.9g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 5.7 g Monounsaturated Fat;) 73 mg Cholesterol; 348 mg Sodium; 24 g Total Carbohydrate; 4 g Dietary Fiber; 28.4 g Protein; 0 mg Calcium; 2.6 mg Iron; 623 mg Potassium; 0.2 mg Riboflavin; 8 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 314 mg Phosphorus; 5.1 mg Zinc; 27.7 mcg Selenium; 105.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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