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Flank Steak Fajita Chili

Ingredients

  • 2 lbs. Harris Ranch USDA Choice flank steak
  • 2 tbsp. olive oil
  • 1 cup diced onion red or yellow
  • 1 cup diced red pepper
  • 1 cup diced yellow pepper
  • 1 cup diced green pepper
  • 1 cup chopped scallions
  • 1-1/2 tbsp. chopped garlic
  • 2 19 oz. cans cannellini beans
  • 2 15 oz. cans black beans
  • 2 15.5 oz. cans kidney beans
  • 1 tbsp. chipotle peppers in adobo sauce pureed
  • 1 tbsp. chili powder
  • 1/2 tsp. black pepper
  • 1 tsp. cumin
  • 1 tbsp. Kosher salt
  • 12 oz. beef stock
  • 5 oz. grated cheddar cheese
  • 1/4 cup chopped cilantro
  • 4 corn tortillas sliced and fried

Instructions

Flank Steak Rub Seasoning:

  • salt, pepper and garlic powder (to taste, for flank steak rub)

Preparation:

  • Heat olive oil over medium heat in a medium saucepan.
  • Add onion, peppers, scallions and garlic. Sauté vegetables 5 minutes.
  • Add beans, chipotle adobo, chili powder, black pepper, cumin and Kosher salt, and continue to sauté for two minutes more.
  • Add the beef stock and cook for about 30 minutes.
  • Meanwhile, rub the flank steak with salt, pepper and garlic powder as desired.
  • Grill the beef over medium heat for approximately six minutes per side to medium rare. Do not overcook.
  • Let the flank steak rest for 5 minutes. Then cut across the grain into bite-sized pieces.
  • Stir the flank steak into the chili; heat to a boil and then turn off the heat.
  • Garnish chili with cheddar cheese, cilantro and fried tortillas. Serves 10.