Lime and Cumin Steak Fajitas with Charred Peppers and Onions
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
Skirt or flank steak marinates briefly in lime and cumin before being seared hot and sliced thin, served over smoky charred peppers and onions with warm tortillas.
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Method
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Why this label?
44.9 g protein for 755 kcal = 5.9 g per 100 kcal, so protein gives about 24% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.1 g per serving
6.2 % of the 50 g daily maximum · 12.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl and whisk
- large zip-lock bag or shallow dish
- medium bowl
- large cast-iron or heavy frying pan
- tongs
- instant-read thermometer
- chopping board and sharp knife
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 755 kcal |
| Protein | 44.9 g |
| Carbohydrate | 52.6 g |
| of which sugars | 9.3 g |
| of which free sugars | 3.1 g |
| Fat | 41 g |
| of which saturates | 10.3 g |
| Fibre | 5.5 g |
| Salt | 2.76 g |
Protein per 100 kcal
5.9 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
