By Brittanie Peterson
Begin by preparing the vegetables. Slice the red and yellow bell peppers into thin strips. Peel and slice the onion into similar-sized strips.
Thinly slice the flank or skirt steak against the grain into strips approximately 1/4 inch thick.
In a large bowl, combine the sliced steak with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Ensure that the steak is evenly coated. Let it marinate for at least 15 minutes.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced onions and peppers to the skillet. Sauté for about 5-7 minutes, or until they are softened and slightly charred. Remove them from the skillet and set aside.
In the same skillet, add the marinated steak strips. Cook them for about 3-4 minutes on each side until they are seared and cooked through to your desired level of doneness.
While the steak is cooking, warm the tortillas in a dry skillet or in the microwave wrapped in a damp towel to keep them moist.
Once cooked, remove the steak from the heat. Squeeze the juice of one lime over the steak and give a quick toss to coat.
Chop cilantro and mix it into the cooked peppers and onions.
Assemble the fajitas by placing some steak strips, pepper and onion mixture on each tortilla. Top with a dollop of sour cream or Greek yogurt and guacamole. Garnish with additional cilantro if desired.
Serve immediately with lime wedges on the side, if additional lime flavor is desired.
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This Mexican Main Dish recipe is ready in 45 minutes and features Flank or skirt steak, Red bell pepper, Yellow bell pepper and other delicious ingredients. Contains 450 calories total.
Begin by preparing the vegetables. Slice the red and yellow bell peppers into thin strips. Peel and slice the onion into similar-sized strips.
Thinly slice the flank or skirt steak against the grain into strips approximately 1/4 inch thick.
In a large bowl, combine the sliced steak with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Ensure that the steak is evenly coated. Let it marinate for at least 15 minutes.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced onions and peppers to the skillet. Sauté for about 5-7 minutes, or until they are softened and slightly charred. Remove them from the skillet and set aside.
In the same skillet, add the marinated steak strips. Cook them for about 3-4 minutes on each side until they are seared and cooked through to your desired level of doneness.
While the steak is cooking, warm the tortillas in a dry skillet or in the microwave wrapped in a damp towel to keep them moist.
Once cooked, remove the steak from the heat. Squeeze the juice of one lime over the steak and give a quick toss to coat.
Chop cilantro and mix it into the cooked peppers and onions.
Assemble the fajitas by placing some steak strips, pepper and onion mixture on each tortilla. Top with a dollop of sour cream or Greek yogurt and guacamole. Garnish with additional cilantro if desired.
Serve immediately with lime wedges on the side, if additional lime flavor is desired.
Calories per Serving: 450
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