By Sharon Matuck
Slice the flank steak or skirt steak into thin strips against the grain. This helps in making the meat more tender when cooked.
In a large bowl, combine the sliced steak, chili powder, cumin, salt, and black pepper. Mix well to coat the steak with the spices.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned steak strips to the skillet and cook for about 5-7 minutes, or until browned and cooked to your desired level. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion to the skillet. Sauté for about 5-7 minutes or until the vegetables are tender and slightly charred. Season with a pinch of salt and pepper to taste.
Return the cooked steak to the skillet with the peppers and onions. Toss everything together and let it cook for another 2 minutes to warm through and combine flavors.
While the steak and vegetables are cooking, warm the corn tortillas one-by-one in a dry skillet over medium heat for about 30 seconds per side or until pliable and warm. Alternatively, wrap them in a damp paper towel and microwave for about 20 seconds.
Serve the beef and pepper mixture on warm corn tortillas. Garnish with optional toppings like lime wedges, chopped cilantro, and sliced avocado if desired. Enjoy your fajitas!
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This Mexican Main Course Dinner recipe is ready in 40 minutes and features flank steak or skirt steak, bell peppers (mixed colors), large onion and other delicious ingredients. Contains 420 calories total.
Slice the flank steak or skirt steak into thin strips against the grain. This helps in making the meat more tender when cooked.
In a large bowl, combine the sliced steak, chili powder, cumin, salt, and black pepper. Mix well to coat the steak with the spices.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned steak strips to the skillet and cook for about 5-7 minutes, or until browned and cooked to your desired level. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion to the skillet. Sauté for about 5-7 minutes or until the vegetables are tender and slightly charred. Season with a pinch of salt and pepper to taste.
Return the cooked steak to the skillet with the peppers and onions. Toss everything together and let it cook for another 2 minutes to warm through and combine flavors.
While the steak and vegetables are cooking, warm the corn tortillas one-by-one in a dry skillet over medium heat for about 30 seconds per side or until pliable and warm. Alternatively, wrap them in a damp paper towel and microwave for about 20 seconds.
Serve the beef and pepper mixture on warm corn tortillas. Garnish with optional toppings like lime wedges, chopped cilantro, and sliced avocado if desired. Enjoy your fajitas!
Calories per Serving: 420
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