We love fajitas and this great recipe from the New York Times produces warm tortillas filled with seasoned steak, onion, peppers, salsa fresca and salty cheese. Marinate the steak early in the day and make the salsa fresca before you start to cook so the flavours have a chance to blend. Quickly sear the steak in a pan or on the grill, let it rest, then slice it. Sauté onion and peppers until soft and caramelized. Pile everything into a warm tortilla and add lettuce (I used arugula), the salsa and a salty cheese (I used feta).

Avoiding Additives and Preservatives

I use Eden Organic red wine vinegar, which has no added sulfites. Use fresh lime juice and check your spices for colour or anti-caking agents. Lea & Perrins Worcestershire sauce is additive free. I used Tre Stelle feta and Lawash Bakery flatbread instead of tortillas.

Let salsa fresca stand for 30 minutes so flavours can blend

Marinate steak before grilling

Cook onions and peppers with spices until tender

Let grilled steak rest before slicing

Place steak and vegetables in tortilla and top with salsa, greens and cheese


Salsa Fresca

¼ small white or red onion, minced

1 teaspoon (5 ml) red wine vinegar

1 pound (454 g) fresh, ripe tomatoes, finely chopped

1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)

4 tablespoons (60 ml) chopped fresh cilantro, more to taste

1 to 3 teaspoons (5 to 15 ml) fresh lime juice (optional)

Salt to taste


1 tablespoon (15 ml) cumin seeds, lightly toasted and ground

1 teaspoon (5 ml) chipotle or ancho chile powder

1 teaspoon (5 ml) salt, more to taste

1 ¼ pounds (567 g) flank or skirt steak

Zest of 1 lime (2 teaspoons/10 ml)

¼ cup (60 ml) fresh lime juice

¼ cup plus 2 tablespoons (60 ml plus 30 ml) extra-virgin olive oil

1 tablespoon (15 ml) Worcestershire sauce

4 large garlic cloves, minced

1 large red or yellow onion, halved and sliced

2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced ¼ inch (0.64 cm) thick

1 green bell pepper, seeded and sliced ¼ inch (0.64 cm) thick

1 jalapeño or 2 serrano chiles, minced

¼ cup (60 ml) chopped cilantro

4 large flour or 8 corn tortillas

1 teaspoon (5 ml) grapeseed or canola oil

1 romaine heart, cut crosswise into 1-inch (2.54-cm) wide pieces

Salsa fresca, for serving (see recipe)

Queso fresco, for sprinkling


Salsa Fresca

Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.

In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen. Makes 2 cups.


Combine 2 teaspoons (10 ml) ground cumin, the chile powder and 1 teaspoon (5 ml) salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It’s best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.

In a small bowl, whisk together lime juice and zest, ¼ cup (60 ml) olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons (30 ml) of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.

Heat 2 tablespoons (30 ml) olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.

Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.

Pour in reserved 2 tablespoons (30 ml) marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.

Wrap tortillas in foil and warm in a low oven or wrap in a towel and warm in a steamer or in the microwave.

Heat a large cast iron skillet over medium-high heat or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon (15 ml) oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into ½ to ¾ inch (1.27 to 1.9 cm) wide strips.

Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco. Serves 4.

From the New York Times