Ina Garten Steak Fajitas

Ina Garten steak fajitas take 45 minutes and a seared New York strip, four kinds of peppers and two melty cheeses to make a smoky, cheesy skillet dinner. It's an easy weeknight dinner for dinner party nights, casual get-togethers or Taco Tuesday, and it's all cooked in one cast iron skillet.

Let the steak rest a full 12 minutes before you slice it, because that gives the juices time to settle back into the meat. Cut it too soon and they run onto the board instead of flavoring the peppers.

Ina Garten built this recipe from memory, chasing the fajitas she loved at a Tex-Mex spot called Little Rock Rodeo in East Hampton. She stacks sweet peppers, a poblano and a jalapeño with plenty of cheese, and the book it comes from is Modern Comfort Food (2020).

Source: Modern Comfort Food (2020)

Ina Garten Steak Fajitas

0.0 from 0 votes

Course: DinnerCuisine: American, Tex-MexDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

780

kcal

Seared steak and blistered peppers fold into warm flour tortillas with two kinds of melted cheese. Toasting cumin seeds in the same skillet gives the vegetables a deep, fragrant base.

Ingredients

• 1 (1 1/2-inch-thick) New York strip steak (about 3/4 pound)
  

• Kosher salt
  

• Good olive oil
  

• 1 teaspoon whole cumin seeds
  

• 1 Holland yellow bell pepper, cored, seeded, and cut in 1/4-inch-wide strips
  

• 1 Holland orange bell pepper, cored, seeded, and cut in 1/4-inch-wide strips
  

• 1 poblano pepper, seeded and cut in 1/4-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
  

Directions

• Preheat the oven: Preheat the oven to 400°F. Then set a large 12-inch cast iron skillet over medium-high heat for 3 minutes while you get the steak ready.
• Sear and roast the steak: Pat the New York strip dry, season it generously on both sides with kosher salt, then sear it in the hot dry skillet for 2 minutes per side. Move the skillet to the oven for 4 minutes, since the steak finishes cooking there.
• Rest the steak: Transfer the steak to a plate, cover it with aluminum foil and let it rest for 12 minutes. Lower the oven to 350°F while it sits.
• Toast the cumin: Pour 2 tablespoons olive oil into the same skillet over medium-high heat, then add 1 teaspoon cumin seeds. Sauté for 1 to 1 1/2 minutes, until they smell fragrant.
• Sauté the vegetables: Add the yellow, orange, poblano and jalapeño peppers and the sliced red onion, then sauté for 10 minutes, stirring now and then. About halfway through, stir in 1 tablespoon minced garlic and 2 teaspoons salt, and cook until the vegetables are tender and starting to blister and brown.
• Slice the steak: Take the skillet off the heat and slice the steak crosswise 1/4 inch thick. Stir the slices and all their juices into the vegetables.
• Warm the tortillas: While the vegetables cook, wrap the 6 flour tortillas in foil and heat them in the oven for 10 to 15 minutes. Toss the grated Monterey Jack and Manchego together in a bowl.
• Assemble and serve: Lay a tortilla on a plate, sprinkle on some cheese and leave a border. Spoon on steak and vegetables, add sliced scallions, roll up tight and repeat with the rest, then serve hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I serve these fajitas family-style?

Yes, and it's one of Ina's own suggestions. Put the skillet on the table with the warm tortillas and a bowl of the two cheeses, then let everyone build their own.

Can I double this recipe?

You can, but use a bigger pan than the 12-inch skillet. Crowded peppers and onions steam instead of blistering, and you lose that browned flavor.

Can I use a different cut of steak?

Any tender steak that's about 1 1/2 inches thick will work, such as ribeye or sirloin. Cooking times shift with thickness, so check the steak with an instant-read thermometer.

How do I store and reheat leftovers?

Keep the steak and vegetable mixture in an airtight container in the fridge for up to 3 days, and fill fresh tortillas when you reheat. Warm the filling gently in a skillet so the steak doesn't turn tough.

What's the most common mistake with fajitas?

Slicing the steak before it rests is the big one, because the juices end up on the cutting board. Overcrowding the pan is a close second, since the vegetables then steam instead of browning.