Steak Fajitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	8%	3%
protein add	100%	100%
salt	1%	0%
aromatics	23%	22%
vegetables and beans	53%	42%
sweetener	2%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

6 g	2 1/2 teaspoons ground cumin (divided)
4 g	1 1/2 teaspoons chili powder (divided)
2 g	1 teaspoon chipotle chile powder
2 g	1 teaspoon ground coriander
9 g	1 1/2 teaspoons kosher salt (divided)
680 g	1 1/2 pounds flank steak or skirt steak
	2 medium limes (zest and juice (about 1 1/2 teaspoons zest and 1/4 cup juice))
54 g	4 tablespoons extra-virgin olive oil (divided)
16 g	1 tablespoon Worcestershire sauce
11 g	1/2 tablespoon honey
6 g	2 cloves garlic (minced (about 2 teaspoons))
240 g	2 red bell peppers (seeded and cut into 1/4-inch strips)
120 g	1 green bell pepper (seeded and cut into 1/4-inch strips)
150 g	1 large yellow onion (halved and cut into 1/4-inch strips)
	Flour or corn tortillas
	Chopped fresh cilantro
	Sliced fresh avocado
	Nonfat plain Greek yogurt or sour cream
	Crumbled queso fresco or feta

Method: 12 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Oh wow were these good!!! I marinated from about 12 PM til 8 AM (our dinner plans last night changed, so we had fajitas for breakfast!) and the steak was deliciously tender and full of flavor. The lime was really prominent! Served with avocado and cotija chees” — a cook, 5.0★

“This was so tasty! Loved the meat cooked this way, just enough of the Mexican flavor without being overwhelming. The peppers and onions added the perfect touch of sweetness, and everything came together so well. I served it with warm tortillas, guacamole, and ” — a cook, 5.0★