Melt-in-Your-Mouth Beef Fajitas

Recipe View 2 mins Slightly flatten the flank steak with a meat mallet. (2 minutes)

Recipe View 3 mins Generously rub shichimi togarashi into both sides of the steak. (3 minutes)

Recipe View 8 hrs Wrap the steak tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate deeply. (8 hours)

Recipe View 5 mins In a resealable plastic bag, combine the orange juice, soy sauce, lime juice, orange zest, and lime zest to create a citrusy marinade. (5 minutes)

Recipe View 2 mins Remove the flank steak from the plastic wrap and place it into the resealable bag with the marinade, ensuring it is fully coated. Squeeze out any excess air and seal the bag tightly. (2 minutes)

Recipe View 2 hrs Marinate the steak in the refrigerator for at least 2 hours, allowing the acids to tenderize the meat. (2 hours)

Recipe View 10 mins Preheat an outdoor grill to high heat, ensuring the grates are lightly oiled to prevent sticking. (10 minutes)

Recipe View 2 mins Remove the steak from the marinade and reserve the marinade in a small bowl for basting. (2 minutes)

Recipe View 18 mins Grill the steak over high heat, basting with the reserved marinade every 5 minutes. Cook until the steak is seared on the outside, reddish-pink, and juicy in the center, approximately 8 to 10 minutes per side. For medium doneness, an instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). (16-20 minutes)

Recipe View 7 mins Remove the steak from the grill and let it rest for 5-10 minutes before slicing. (5-10 minutes)

Recipe View 5 mins Cut the steak in half lengthwise, then slice it thinly against the grain to maximize tenderness. (5 minutes)

Recipe View 3 mins In a small bowl, whisk together the cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin to create a flavorful spice blend. (3 minutes)

Recipe View 7 mins Heat olive oil in a large skillet over medium-high heat. Sauté the sliced onion and red bell pepper until they soften and become slightly caramelized, about 5 to 10 minutes. (5-10 minutes)

Recipe View 4 mins Add the sliced steak, chili powder mixture, and water to the skillet. Cook, stirring constantly, until the sauce thickens and the meat is coated in a glossy, flavorful glaze, approximately 3 to 5 minutes. (3-5 minutes)

Recipe View 0 mins Serve immediately in warm tortillas with your favorite toppings, such as fresh guacamole, garden salsa, and cilantro.