Sous Vide Flank Steak Fajitas

Try this classic beef Flank Steak Fajita recipe with colorful peppers and onions cooked to perfection.

  • 1 hr
    45 min
  • 4
  • 320
  • 28 g


  • 1 pound beef Flank Steak
  • 2 red bell peppers, trimmed, seeded, thinly sliced
  • 1 green bell pepper, trimmed, seeded, thinly sliced
  • 1 Vidalia onion, halved and sliced thin
  • 1 clove minced garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 4 6-inch corn tortillas
  • prepared guacamole (optional)
  • 1/2 cup water
  • 1/3 cup fresh lime juice
  • 1/2 tablespoon fajita seasoning
  • 1/2 tablespoon garlic powder


  1. Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.

  2. Preheat sous vide wand to 141°F.

  3. Combine marinade ingredients in small bowl. Place steak and marinade in food-safe plastic bag; turn to coat. Seal bag, removing as much air as possible, and marinate in refrigerator for 1 hour.

    Cook's Tip: For best results use a vacuum sealer.
  4. Meanwhile, add peppers, onions, garlic, olive oil, salt and pepper to a food-safe plastic bag; toss to coat. Seal bag, removing as much air as possible.

  5. Remove steak from refrigerator and submerge both bags in water. Set timer for 90 minutes.

  6. At end of cooking time, carefully remove bags from pot. 

  7. Preheat grill pan or grill, and cook steak 2 to 3 minutes on each side or until internal temperature reaches 145°F. Carve steak diagonally across the grain into thin slices. Place steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.


0 % *

3.7g SAT FAT

0 % DV **


0 % DV

2.6 mg IRON

0 % DV

5.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 1/2 cup: 317 Calories; 107.1 Calories from fat; 11.9g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 5.7 g Monounsaturated Fat;) 73 mg Cholesterol; 348 mg Sodium; 24 g Total Carbohydrate; 4 g Dietary Fiber; 28.4 g Protein; 0 mg Calcium; 2.6 mg Iron; 623 mg Potassium; 0.2 mg Riboflavin; 8 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 314 mg Phosphorus; 5.1 mg Zinc; 27.7 mcg Selenium; 105.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, and Choline.

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