Triple Pepper Fajitas with Basic Sous Vide Flank Steak

I could eat-a fajita ANY time of day, especially with this quick 'n tasty recipe. With sweet peppers, fresh jalapeño, and a little bit of red chipotle included, these fajitas are a flavor fiesta without being too spicy. For brave souls who WANT more spice in your lives, just increase the quantity of the jalapeño or chipotle, or try using a hotter pepper altogether!

Author

Nicole Poirier

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:25

Recipe Time: 01:30

Temperature : 131F / 55C

Ingredients

• 8 oz/225 g flank steak
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 3 Tablespoons fresh squeezed lime juice, juice from about 2 limes
• 2 Tablespoons olive oil + 1 Tablespoon olive oil, separated
• 1 Tablespoon jalapeno finely minced ~9.5g or 3/4 standard sized pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 green Bell pepper
• 1 red/orange/yellow Bell pepper/capsicum
• 1 large yellow onion, cut into strips
• 1 - 2 cloves fresh garlic
• 6 - 8 soft tortillas
• For serving (optional): Extra limes, sour cream/creme fraiche/Crema Mexicana/dairy-free alternative, guacamole, shredded cheese, salsa

Directions

1. Set your Anova Precision Cooker to 131ºF/55ºC.
2. Liberally season both sides of your flanks steak with salt, pepper, and garlic powder. You are welcome to use more or less of any of these ingredients to your taste.
3. Use the immersion method to release as much air as possible from the bag and seal.
4. Place into the heated bath and set the timer for 90 minutes.

Finishing Steps

1. Remove from the bath and pat dry with paper towel or kitchen cloth.
2. Sear as desired. We used a cast iron pan brushed with 1 Tablespoon avocado oil.
3. Slice against the grain to optimize tenderness.

Fajita Preparation

1. In a bowl large enough to hold your steak, make your marinade by combining lime juice, 2 Tablespoons olive oil, jalapeño, dried spices, and salt. Whisk to combine.
2. Add your steak and stir to coat all pieces. Set aside.
3. Slice your peppers and onion.
4. Warm your 1 remaining Tablespoon olive oil over medium high heat in a saute/frying/cast-iron pan until it is shimmering.
5. Add your sliced vegetables and a pinch of salt. The salt will help draw out the liquids in the veggies and also prevent burning.
6. Saute vegetables over medium to medium-high heat, stirring frequently, until soft. This will take 10 - 15 minutes depending on which level of heat you use.
7. Remove softened vegetables from the pan, set aside, and return pan to high heat.
8. Flash stir-fry your prepared flank steak in the hot pan to warm it through and oak in the marinade, but not so long that all of the pink center is cooked through.
9. Warm your tortillas. You can do this individually over open flame, in a stack wrapped in a moistened-and-wrung-out paper towel with a 1-minute spin in the microwave, or in that same moistened paper towel then wrapped in foil and heated in the oven for 10 minutes at 350ºF.
10. Transfer cooked steak, vegetables, and tortillas to a serving platter garnished with the accoutrements of your choice and enjoy!