Steak Fajitas
Steak fajitas made with thinly sliced New York strip, bell peppers, and onions, finished with a homemade honey chipotle vinaigrette that doubles as a dipping sauce or creamy topping.
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Steak fajitas made with thinly sliced New York strip, bell peppers, and onions, finished with a homemade honey chipotle vinaigrette that doubles as a dipping sauce or creamy topping.
Delivery in as fast as one hour.*
Prices vary by store
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Slice bell peppers and red onion and place them on a baking sheet suitable for your air fryer.
Drizzle the vegetables with about 1 tablespoon of olive oil and season with salt, pepper, and garlic powder. Toss to combine.
Cook in a preheated 400°F air fryer for 13 minutes.
While the vegetables are cooking, thinly slice the steak against the grain.
In a mixing bowl, combine the sliced steak with 1 tablespoon of olive oil, fajita seasoning, and the juice of one lime. Mix until the steak is evenly coated.
Once the vegetables are cooked, remove them from the baking sheet and set aside.
Spread the seasoned steak in a single layer on the same baking sheet.
Cook the steak at 400°F for 7 minutes.
While the steak cooks, prepare the honey chipotle vinaigrette. In a food processor, combine the chipotle peppers in adobo, red wine vinegar, honey, minced garlic, salt, and dried oregano.
Blend the vinaigrette ingredients, then slowly stream in the neutral oil while the processor is running to emulsify the sauce.
When the steak is cooked to your liking, add the cooked peppers and onions back to the baking sheet and toss everything together.
Warm the flour tortillas in the microwave or on a skillet.
For an optional creamy sauce, combine some of the prepared vinaigrette with sour cream in a squeeze bottle and shake well to combine.
Assemble the fajitas by filling the warm tortillas with the steak and vegetable mixture. Drizzle with the vinaigrette or the creamy chipotle sauce.
Store leftovers separately: steak and vegetables in an airtight container for 3–4 days; vinaigrette for up to 5 days. Reheat steak and vegetables in a skillet over medium-high heat; serve with fresh tortillas and room-temperature vinaigrette.
New York strip, ribeye, or flank steak work well. Slice against the grain into thin strips for tender fajitas.
Yes, prepare it up to 2 days ahead and store in an airtight container in the refrigerator.
Cook to medium-rare (130–135°F internal temperature) for the most tender result. Do not overcook.
Yes, try salsa verde, lime crema, or a cilantro lime dressing for different flavor profiles.
No. The fajita seasoning and quick high-heat cooking are sufficient for flavor; marinating is optional.
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