sous vide flank steak fajitas
Try this classic beef Flank Steak Fajita recipe with colorful peppers and onions cooked to perfection.
- 1 pound beef Flank Steak
- 2 red bell peppers, trimmed, seeded, thinly sliced
- 1 green bell peppers, trimmed, seeded, thinly sliced
- 1 Vidalia onion, halved and sliced thin
- 1 clove minced garlic
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 4 6-inch corn tortillas
- prepared guacamole (optional)
- 1/2 cup water
- 1/3 cup fresh lime juice
- 1/2 tablespoon fajita seasoning
- 1/2 tablespoon garlic powder
- Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.
- Preheat sous vide wand to 141°F.
- 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.
Cook's Tip: For best results use a vacuum sealer.
- 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.
- Remove steak from refrigerator and submerge both bags in water. Set timer for 90 minutes.
- At end of cooking time, carefully remove bags from pot.
- 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 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 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, Potassium, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Iron, and Riboflavin.