By Sharon Matuck
In a large bowl, combine 2 tablespoons of olive oil, 2 teaspoons of chili powder, 1 teaspoon of cumin, the juice of one lime, salt, and black pepper to taste.
Add the thinly sliced steak to the bowl and mix well to coat. Let the steak marinate for 15-20 minutes at room temperature.
While the steak is marinating, slice the bell peppers and onion.
Heat a large skillet over medium-high heat. Once hot, cook the steak in batches for about 3-4 minutes per side or until desired doneness. Remove from the skillet and let rest.
In the same skillet, add a little more olive oil if needed, then add the sliced bell peppers and onions. Sauté for about 5-7 minutes until they are tender and slightly charred.
Warm the corn tortillas by heating them in a dry skillet for about 30 seconds on each side or wrapping them in foil and placing in a warm oven (around 300°F) for 5 minutes.
Slice the rested steak into thin strips against the grain.
Assemble the fajitas by placing some steak, sautéed peppers, onions, and slices of avocado in a warm corn tortilla.
Serve with lime wedges on the side and enjoy.
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This Mexican Dinner Main Course recipe is ready in 45 minutes and features flank or skirt steak, bell peppers (assorted), large onion and other delicious ingredients. Contains 430 calories total.
In a large bowl, combine 2 tablespoons of olive oil, 2 teaspoons of chili powder, 1 teaspoon of cumin, the juice of one lime, salt, and black pepper to taste.
Add the thinly sliced steak to the bowl and mix well to coat. Let the steak marinate for 15-20 minutes at room temperature.
While the steak is marinating, slice the bell peppers and onion.
Heat a large skillet over medium-high heat. Once hot, cook the steak in batches for about 3-4 minutes per side or until desired doneness. Remove from the skillet and let rest.
In the same skillet, add a little more olive oil if needed, then add the sliced bell peppers and onions. Sauté for about 5-7 minutes until they are tender and slightly charred.
Warm the corn tortillas by heating them in a dry skillet for about 30 seconds on each side or wrapping them in foil and placing in a warm oven (around 300°F) for 5 minutes.
Slice the rested steak into thin strips against the grain.
Assemble the fajitas by placing some steak, sautéed peppers, onions, and slices of avocado in a warm corn tortilla.
Serve with lime wedges on the side and enjoy.
Calories per Serving: 430
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