Grilled Lime-Cumin Flank Steak Fajita Tacos + Quick Chayote Sauté
Big, cozy Tex-Mex flavor without feeling heavy: juicy flank steak, sweet-charred fajita veggies, and a quick chayote “calabacitas-style” sauté that’s crisp-tender and super fresh for winter. Great weeknight energy, great leftovers energy.
Back to full listIngredients
- Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
- Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix Mild 12 oz (about 3 cups) $5.00 (16 oz)
- Chayote squash 1 large (about 12 oz) $1.89/lb
- Organic garlic bulbs 2 cloves, minced $2.79 (3 ct)
- Organic ginger root (optional but great) 1 tsp finely grated $5.99/lb
- Limes (not in sale list) 1–2
- Ground cumin (pantry) 1 1/2 tsp
- Smoked paprika or chili powder (pantry) 1 tsp
- Dried oregano (pantry) 1/2 tsp
- Olive oil (pantry) 2 tbsp, divided
- Kosher salt + black pepper (pantry) to taste
- Corn or flour tortillas (not in sale list) 6 small
- Optional toppings: avocado, cilantro, hot sauce, sour cream as desired
Instructions
- Prep: Pat dry 1 lb flank steak. In a bowl, mix 1 tbsp olive oil, 1 1/2 tsp ground cumin, 1 tsp smoked paprika (or chili powder), 1/2 tsp dried oregano, 1 1/4 tsp kosher salt, 1/2 tsp black pepper, 2 minced garlic cloves, 1 tsp grated ginger (optional), and juice of 1 lime. Rub all over the steak; let sit while you prep veg (10–15 minutes).
- Prep chayote: Peel 1 large chayote, cut in half, remove the core, and slice into 1/4-inch half-moons.
- Stove (side veg): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced chayote + 1/4 tsp salt. Sauté 6–8 minutes, stirring, until crisp-tender and lightly browned. Squeeze in 1/2 lime and black pepper; scrape into a bowl and cover to keep warm.
- Grill (or stove grill-pan): Preheat grill to medium-high. Grill the marinated 1 lb flank steak about 4–6 minutes per side (for medium-rare to medium; adjust for thickness). Rest 5–10 minutes, then slice very thin against the grain.
- Stove (fajita veg): In the same skillet (no need to wash), heat a splash of oil if dry. Add 12 oz fajita pepper-onion mix + a pinch of salt and cook over high heat 5–7 minutes until blistered and tender-crisp. Finish with a squeeze of lime.
- Warm tortillas: Toast 6 small tortillas on the grill or in a dry skillet 20–30 seconds per side.
- Serve: Build tacos with sliced flank steak + fajita veg + sautéed chayote. Add avocado/cilantro/hot sauce if you like.
Health notes: ~750–900 kcal per serving (depends on oil/tortillas/rice). High protein; solid fiber from chayote/peppers/onion. Keep it lighter by serving with lettuce cups or cauliflower rice and going easy on oil/sour cream.
Drink pairing: Wine: Go medium-bodied and juicy—something that likes cumin, char, and lime. Choose: - Rioja Crianza (tempranillo): vanilla-spice + red fruit handles grilled beef - Washington Syrah: peppery, dark-fruit, plays with fajita veg - Malbec (Argentina): plush fruit, easy with seared steak Local-ish pick: Columbia Valley Syrah (e.g., Chateau Ste. Michelle ‘Indian Wells’ Syrah style) or another WA Syrah from a local shop.