By Brittanie Peterson
Prepare the marinade by combining 1 tablespoon olive oil, the juice from one lime, 1 tablespoon fajita seasoning, and a pinch of salt and pepper in a bowl.
Add the sliced flank steak to the marinade, ensuring it's well coated. Let it sit for at least 10 minutes.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, and sauté until they are soft and slightly charred, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the marinated steak strips and cook for 3-4 minutes on each side until nicely browned and cooked through.
Warm the tortillas in a dry skillet or microwave to make them pliable.
Assemble the fajitas by placing the cooked steak, sautéed peppers, and onions in each tortilla. Optionally, top with sour cream, guacamole, and salsa.
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Dinner Main Course recipe is ready in 25 minutes and features flank or skirt steak, bell peppers (assorted colors), onion and other delicious ingredients. Contains 600 calories total.
Prepare the marinade by combining 1 tablespoon olive oil, the juice from one lime, 1 tablespoon fajita seasoning, and a pinch of salt and pepper in a bowl.
Add the sliced flank steak to the marinade, ensuring it's well coated. Let it sit for at least 10 minutes.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, and sauté until they are soft and slightly charred, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the marinated steak strips and cook for 3-4 minutes on each side until nicely browned and cooked through.
Warm the tortillas in a dry skillet or microwave to make them pliable.
Assemble the fajitas by placing the cooked steak, sautéed peppers, and onions in each tortilla. Optionally, top with sour cream, guacamole, and salsa.
Calories per Serving: 600
Your Rating:
