Beef Fajita Jalapeño Wrap with Onion and Avocado

Eat like a king at a small budget with this delicious and nutritious dinner

I was given some free jalapeño wraps at a work event. It was a perfect reason to make beef fajitas for dinner. As you know, the magic is in the seasoning rubs. I found this do-it-yourself beef fajita seasoning from a food blog called Culinary Hill and decided to give it a try (Thank you Meggan!). Many of you know my day job works with beef, so cooking beef is a no-brainer for me! The fajitas came out bursting with flavors, delicious and had the perfect texture of the cool crunchy peppers and juicy Flank Steak in the warm jalapeño wrap. Follow the tips below and you will have that perfect savory beef fajitas everytime. The best part? It is a small budget dinner and everyone eats like a king.

3 tips for Perfect juicy steak

1. Use a meat thermometer and a pair of tongs. Medium rare should reach 145 degree for the final temperature. I find it best to remove the steak from heat at 125 degree. Loosely tent the steak with aluminium foil for 10 minutes to so the juice stays in the steak when slicing. Remember the 3 “T”s – Tongs, Thermometer and Time.
2. Slice across the grain to deliver the maximum tenderness. The grain, or the meat fiber, on Frank Steak is quite easy to see. Slice at 90 degree across the grain.
3. Insert the thermometer sideway into the thickest part of the steak. For a 3/4″-1″ thick steak, plan on 3-4 min each side then start checking the temperature.

Marinade Seasonings

• 4 teaspoons chili powder
• 2 teaspoon ground cumin
• 2 teaspoon paprika
• 2 teaspoon salt
• 2 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/4 cup lime juice

I cook the Flank Steak in a cast-iron skillet to sear the outside of the meat. Marinade the steak with the seasonings in a ziplock bag for 2-3 hours. Lightly pat dry the steak with paper towels to deliver the beautiful texture on the steak. If you know me, we eat with our eyes first!

Flank Steak and other ingredients

Flank Steak is one of my favorite steak when served in sliced portions, such as Chinese stir-fry. It is full of flavor and super tender, when sliced across the grain. My freezer is always stocked with 4-oz portions (stir-fry portions) of Flank Steak. I already have most of the ingredients and spices in my kitchen. All I needed to buy was a 1.5 pound piece of Flank Steak and one avocado. For this recipe, you can also use skirt steak.

Eat Like a King on a small Budget

People think it costs a lot to eat delicious steak. Not so! I believe in eating like a king on a sensible budget. I spent $11 on the 1.5 pound piece of Flank Steak, $1.2 on the avocado. All ingredients would probably cost about $21.71 for a family of four and second servings for some! (tomato – 30 cents, sour cream – $1, wraps – $3.22, bell peppers $2.99, onion 60 cents, lime 40 cents, spice portions $1)

Nutritious Beef

On the days steak is on the menu, there is an unmistaken boost of energy and elevated mood at home in anticipation of dinnertime. The elation is on the diners as well as on the cook (myself) too. I look for the “ohhs” and nods of approval as they watch me slice the beef, and comments such as “Mom, it smells good!” Then as they bite into the food, the nod of satisfaction is what every cook looks for. Beef is a nutritious natural food which is a good source of 10 essential nutrients for our bodies including protein, iron and zinc.

You can adjust the amount of the chili powder or salt to your taste. Is this a dish your family would enjoy? If you find the cooking tips on the beef helpful. Drop me a comment below. Love to hear from you!

Ingredients

Servings: 4

• Seasoning: see above
• 1.5-2 lb. Flank or Skirt Steak
• 1 medium onion, thinly sliced
• 2 red or green bell peppers, thinly sliced
• 1/4 cup lime juice
• 8 flour tortillas, warm
• 2 tbsp peanut oil
• Toppings: sliced avocado, salsa, sour cream, cilantro

Instructions

1. Marinade the Flank Steak with the seasonings in a ziplock bag for 2-4 hours ahead of time.
2. Remove Steak from marinade. Pat dry. Heat skillet over med-high heat. Add 1 tbsp. peanut oil. Sear the steak for 1 min, turn down heat to medium. Cook for 3-4 min each side. Pre-heat oven to 300 degrees.
3. When steak registers 125 degree, transfer to a cutting board, loosely tent with a piece of aluminium foil.
4. While steak is resting, add 1 tbsp. of peanut oil and sauté the bell peppers and onion until just limp, about 6-7 min.
5. While the peppers and onion are cooking, wrap the tortillas in aluminium foil and warm in a 300 degree pre-heated oven.
6. Thinly Slice the Steak across the grain in 1/8″ width.
7. Serve the peppers and onion, and the sliced steak in the middle on a large platter. To enjoy, add a few pieces of peppers and onion to a tortilla, top with slices of steak, salsa, avocado slices, sour cream and cilantro. Fold in both sides, then roll the bottom of the tortilla up.