Fajita-style beef wraps made with seared marinated flank steak, charred peppers and onions, all tucked into crisp butter lettuce cups. A single fajita or taco seasoning blend keeps prep simple without sacrificing bold, classic flavour.
LBy LHYE
Servings
4
1.5 lb Flank steak
2 piece Red bell pepper
1 piece Yellow bell pepper
1 piece White onion
4 clove Garlic cloves
3 tbsp Olive oil
1.5 tbsp Soy sauce
1.5 tbsp Apple cider vinegar
2 piece Lime
0.25 cup Fresh cilantro
2 piece Butter lettuce
0.25 cup Mexican crema
2.5 tbsp Fajita or taco seasoning
1.5 cup Corn kernels
Calories
935 kcal
Protein
61g
Carbs
62g
Fat
51g
Fiber
9g
Sugar
5g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Marinade
1. In a large bowl or zip-lock bag, whisk together olive oil (use 2 tbsp), soy sauce, apple cider vinegar, and fajita or taco seasoning. Mince the garlic cloves and stir them in. Taste the marinade — if the seasoning blend is heavily salted, reduce the soy sauce to 1 tbsp to avoid over-salting the finished dish.
2. Add the flank steak to the marinade, turning to coat thoroughly. Cover and marinate at room temperature for at least 20 minutes, or refrigerate for up to 4 hours for deeper flavour.
1.5 lb Flank steak
Searing the Steak
3. Remove the steak from the marinade and pat it dry thoroughly with paper towels, wiping off any excess marinade — this prevents the sugars and spices from scorching before the steak sears properly. Heat a large cast-iron skillet or grill pan over high heat until smoking hot. Add the remaining olive oil and sear the steak for 3–4 minutes per side for medium-rare (internal temperature 54°C / 130°F). Remove from the pan and rest for 5–7 minutes.
1.0 tbsp Olive oil
Sear & Slice the Steak
4. Slice the rested steak thinly against the grain at a slight diagonal angle to maximise tenderness.
Cook Peppers & Onions
5. In the same skillet over medium-high heat, add the sliced white onion, bell peppers, and corn kernels. Cook without stirring for 2–3 minutes to develop some char, then toss and continue cooking for another 3–4 minutes until softened and the corn has caramelised edges. Season lightly with a pinch of salt.
2 piece Red bell pepper,
1 piece Yellow bell pepper,
1 piece White onion,
1.5 cup Corn kernels
6. Squeeze the remaining lime juice over the pepper, onion, and corn mixture and toss to combine. Remove from heat.
1 piece Lime
Assemble & Serve
7. Separate the butter lettuce heads into individual large cups. Arrange them on a serving platter.
2 piece Butter lettuce
8. Fill each lettuce cup with a generous spoonful of the pepper, onion, and corn mixture, then top with sliced steak. Drizzle with Mexican crema and garnish with fresh cilantro. Serve immediately with any extra lime wedges on the side.
0.2 cup Fresh cilantro,
0.2 cup Mexican crema
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
