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Coriander Citrus Fajitas

Coriander Citrus Fajitas

Feeds: 2-4  Prep: 2 hrs  
Cook: 35 mins Difficulty: Easy



2 lbs BRD Flap Meat or Flank Steak; sliced
1.5 T coriander; ground
3-4 cloves fresh garlic; chopped
1 T lime zest; reserve lime and juice for later
1 T oil of choice
1-2 T of high heat oil; avocado, safflower, grapeseed, lard, tallow, etc.


1 medium white or yellow onion; sliced
1 medium red bell pepper; seeded & sliced
1 medium Serrano, Anahiem or green bell pepper; seeded & sliced

12 tortillas of choice; traditionally white flour
4 oz of cheese of choice; Oxaca (melty) or Cojita (crumbly) work best
1 handful fresh cilantro; chopped

  1. Season steak with salt and pepper to taste.
  2. Combine ground coriander*, lime zest, garlic and oil in a medium sized bowl. Add steak and toss until well coated.
  3. Cover and place in refrigerator for 45 mins or up to 2 hrs.
  4. While steak is marinating, prep veggies and shred cheese,* set aside.
  5. Wrap all tortillas in a moist paper towel, then wrap in aluminum foil.  Set aside.
  6. If using cast iron*, place over med-low heat at least 15 mins prior to use.  Preheat oven to 350F.
  7. When oven is to temperature, place tortilla wrap inside and turn oven off.  Tortillas will gently warm through with residual heat until ready to serve.
  8. Remove meat from fridge and drain out excess marinade.  Set aside to come to room temperature.*
  9. Turn pan up to med-high heat and use enough high heat oil to cover the entire surface of the pan in a thin layer of oil.  This allows the meat to get a nice, even sear. You'll need more than you think.
  10. Just as the oil begins to smoke, place steak strips into the pan & sear to a medium brown color on both sides.  If you don't hear & see it sizzle, your pan is not hot enough.  Do not over fill the pan with steak, you should be able to see the bottom of the pan around each piece*.  Work in batches if necessary.  Set aside on clean plate and cover with foil to rest for 10 mins.  Slice ~1" thick.
  11. Allow pan to come back to med-high temperature for a minute and then add veggies; cooking until slightly softened and colored on the edges.
  12. Add reserve lime juice to deglaze*.
  13. Push veggies to one side of the pan and return cooked steak to the other to heat through and for nice presentation.
  14. Bring to the table in pan (don't forget your trivet or pot holder, pan will be HOT), serve 'build-your-own' style with warm tortillas, cheese and chopped cilantro.
Tricks, Tips and *Asterisks 
  • Cast Iron is king for searing.  If you do not have one, you can use any large, heavy bottomed steel or aluminum saute pan until you go buy a cast iron (10"-12" will get most jobs done).  Do not use a non-stick skillet.
  • Take your spices to the next level and use whole coriander seeds. Toasted in a pan until fragrant and grind just prior to using.
  • Feeling frazzled in the kitchen?  Slice, seed, shred, chop and squeeze all of your needed ingredients before you begin cooking.  The French call it 'Mise en Place'; roughly translated means 'you won't be scrambling around the kitchen and forget about your fajita's while they turn to charcoal.'
  • Always allow any meat to come to room temperature before cooking.  It will ensure the inside portion will cook proportionally to the surface portion.
  • Do not overcrowd your pan.  Adding too much meat or veggies at once will cause your meat or veggies to steam instead of sear and you'll end up with soggy, chewy bites.  No bueno.
  • Deglaze pans with liquid to remove the stuck bits on the bottom of the pan.  SAVE THE BITS! They add wonderful flavor.

Written by Kyle Cooper with Buy Ranch Direct. 2018