By Shona Bonewit
In a small bowl, combine 2 tbsp of olive oil, 2 tbsp of lime juice, 1 tsp of garlic powder, 1 tsp of chili powder, 1/2 tsp of cumin, 1 tsp of salt, and 1/2 tsp of black pepper to create the marinade.
Place the flank steak in a shallow dish or a zip-top bag and pour the marinade over it. Make sure the steak is evenly coated. Let the steak marinate for at least 30 minutes in the refrigerator.
While the steak is marinating, slice the onion and bell pepper into thin strips.
Heat a large skillet over medium-high heat. Once hot, add the marinated steak to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove the steak from the skillet and let it rest for about 5 minutes.
In the same skillet, add the sliced onion and bell pepper. Sauté the vegetables for about 5-7 minutes until they are soft and slightly charred.
Slice the rested steak thinly against the grain to ensure tenderness.
Warm the flour tortillas in a dry skillet or microwave.
Assemble the fajitas by placing the sliced steak and sautéed vegetables on each tortilla. Serve with sour cream and guacamole on the side or inside the fajitas.
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Dinner Main Course recipe is ready in 45 minutes and features flank steak, onion, bell pepper and other delicious ingredients. Contains 450 calories total.
In a small bowl, combine 2 tbsp of olive oil, 2 tbsp of lime juice, 1 tsp of garlic powder, 1 tsp of chili powder, 1/2 tsp of cumin, 1 tsp of salt, and 1/2 tsp of black pepper to create the marinade.
Place the flank steak in a shallow dish or a zip-top bag and pour the marinade over it. Make sure the steak is evenly coated. Let the steak marinate for at least 30 minutes in the refrigerator.
While the steak is marinating, slice the onion and bell pepper into thin strips.
Heat a large skillet over medium-high heat. Once hot, add the marinated steak to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove the steak from the skillet and let it rest for about 5 minutes.
In the same skillet, add the sliced onion and bell pepper. Sauté the vegetables for about 5-7 minutes until they are soft and slightly charred.
Slice the rested steak thinly against the grain to ensure tenderness.
Warm the flour tortillas in a dry skillet or microwave.
Assemble the fajitas by placing the sliced steak and sautéed vegetables on each tortilla. Serve with sour cream and guacamole on the side or inside the fajitas.
Calories per Serving: 450
Your Rating:
