These Instant Pot Sous Vide Steak Fajitas are my favorite dinner to eat on Taco Tuesdays! Making this in your Instant Pot Sous Vide makes this extra juicy, delicious and easy!
My Instant Pot Chicken fajitas were such a big hit I had to make these Instant Pot Sous Vide Steak Fajitas at my families request. It was not very subtle either, they basically demanded it. I sure am glad that they did!! This recipe came out so delicious. Using my sous vide made this meat the most flavorful, tender meat ever! Which is exactly what I want when I am biting into a delicious fajita.
I use this same recipe for either my steak taco’s or my steak fajitas. The peppers and onions came out extra delicious cooking in the sous vide bag.
I have a delicious Instant Pot Southwestern Quinoa Black Bean Salad that pairs wonderfully with these steak fajitas as well as the instant pot chicken fajitas if you prefer chicken over steak. The salad is a lovely mix of quinoa, black beans, corn, a tangy dressing & prepared in less than 15 minutes in your instant pot.
Using my sous vide made this meat the most flavorful, tender meat ever! Which is exactly what I want when I am biting into a delicious fajita.
- 1 flank steak approximately 24 oz.
- Juice of 1 lime
- 2 cloves of garlic finely chopped
- 2 tablespoon olive oil
- 1.5 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne powder depending on heat desired
- 1/4 teaspoon black pepper
- Small bunch of cilantro
- 2 each red and green peppers
- 2 medium onions or 1 large
- 2 tablespoon olive oil
- 1/2 - 3/4 c. Chicken broth if required
- Flour tortillas
- 2 avocados
- 1 lime
- Optional- sour cream
Preheat your Instant Pot Ultra or immersion circulator to 135F
Combine all spices, olive oil, garlic, and lime juice in a small bowl.
Pour this mixture into a Sous vide bag.
Add the steak, turning it in the bag several times to thoroughly coat.
Lay the cilantro across the top of the steak, and seal the bag. It’s important here to remove as much air as possible. Vacuum sealing is preferred, but not necessary as you can also use the water displacement method. To do this, slowly lower the bag into water, keeping the open top above the surface. The water pressure will force the air out of the bag, allowing you to seal it once removed.
Slice the peppers into strips.
Halve the onions, and cut to similar size as the pepper strips, breaking apart any larger chunks that stick together.
Toss the veggie strips in a large bowl with the olive oil, add to another Sous vide bag, and seal. For this step more than with the steak, vacuum sealing is preferred. If that isn’t an option, you can add a scant 1/2 to 3/4 cup of chicken broth to the veggies, allowing you to use the water displacement method to effectively remove the air.
Just before done, preheat your broiler. Once finished, carefully remove both bags and pat dry. Using a broiler pan, or similar sheet, cut open the veggies -discarding the broth if used -and spread them evenly over the pan, leaving room for the steak. Remove the steak, discard the cilantro, and place next to the veggies. Broil for approximately 2-4 minutes or until just starting to brown and char, turn the steak, mix the veggies with tongs, and broil for another couple minutes.
Transfer the steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.