Flank Steak Fajitas with Cilantro Lime Cabbage Slaw
Published Apr 28, 2020
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Cinco de Mayo is a popular day in the United States. If you enjoy commemorating the day with some festive recipes, here is a fun, fresh, and simple main dish. This Flank Steak Fajitas with Cilantro Lime Cabbage Slaw can be prepared in advance so that you can enjoy the day (and perhaps a margarita or two) with your family and friends without the fuss of being in the kitchen the whole time!
Flank Steak Fajitas with Cilantro Lime Cabbage Slaw
Ingredients
For the Fajitas:
- 2 pounds flank steak
- 4 limes, - juiced
- 6 cloves garlic
- 1 medium jalapeño, - seeded
- 1 cup cilantro leaves
- ¾ cup olive oil
- 2 tablespoons honey
- ½ teaspoon kosher or fine sea salt, - plus more to taste
- ½ teaspoon freshly ground black pepper, - plus more to taste
- 3 bell peppers of different colors, - (red, yellow, and green) seeded and sliced
- 1 red onion, - thinly sliced
For the Cilantro Lime Cabbage Slaw:
- ¼ cup sour cream (or dairy-free sour cream)
- ¼ cup mayonnaise (use an egg-free and/or soy-free mayo, if needed)
- 3 tablespoons cilantro, - chopped
- 2 limes, - juiced
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon granulated sugar
- 2 cups red or green cabbage, - finely shredded
For Assembly:
- 10-12 organic corn tortillas
- 2 avocados, - thinly sliced
- Salsa of choice, - if desired
- Lime wedges
Instructions
- Puree lime juice, garlic, jalapeño, cilantro, olive oil, honey, salt, and pepper in a food processor until fairly smooth. Place half the marinade in a large resealable plastic bag with the flank steak and let marinate at least 2 hours, up to overnight, in the refrigerator. Reserve remainder of the cilantro marinade to use with fajitas later.
- In a small bowl, combine sour cream, mayonnaise, cilantro, lime juice, salt, and sugar. Toss half of this crema mixture with shredded cabbage in another bowl and save the rest of the crema to top the tacos. Place both bowls in the fridge until ready to use.
- When ready to cook, remove steak from the refrigerator and let sit at room temperature for 20 minutes.
- Heat a cast iron skillet over medium heat and add about 1 teaspoon of oil. Grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5-10 minutes.
- Wipe the skillet with a paper towel, add another teaspoon of oil, and sauté peppers and onion strips for about 4 minutes. Add 1-2 tablespoons of the reserved cilantro marinade, plus salt and pepper, to taste. Cook an additional 4 minutes.
- Slice steak against the grain into thin strips.
- To assemble fajitas, top corn tortillas with steak, cabbage slaw, avocado slices, a drizzle of the reserved crema, and a spoonful of the reserved cilantro marinade. Add salsa and a squeeze of lime, if desired.
Nutrition
Calories: 487kcalCarbohydrates: 29gProtein: 23gFat: 32gSaturated Fat: 6gCholesterol: 57mgSodium: 108mgPotassium: 752mgFiber: 7gSugar: 8gVitamin A: 1562IUVitamin C: 75mgCalcium: 82mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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