By Brittanie Peterson
Thinly slice the bell peppers and the onion. Set aside.
In a small bowl, mix 1 teaspoon of cumin, salt, and pepper. Rub this spice mixture onto both sides of the steak.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers and sauté until they are softened and slightly caramelized, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add another 1 tablespoon of olive oil. Once hot, add the steak. Sear each side for about 4-5 minutes, or until your desired doneness. Remove the steak from the skillet and let it rest for 5 minutes.
While the steak is resting, cut the avocados in half, remove the pit, and scoop into a bowl. Mash the avocado with a fork and squeeze in the juice of half a lime. Add salt and pepper to taste, and mix until smooth. This will be your guacamole.
Warm the flour tortillas in a dry pan over medium heat or by wrapping them in foil and placing in a warm oven for 5 minutes.
After the steak has rested, slice it thinly against the grain.
Assemble the fajitas by placing slices of steak on a warm tortilla, topped with the sautéed peppers and onions, and a dollop of guacamole. Serve with lime wedges if desired.
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This Mexican Main Course Dinner recipe is ready in 40 minutes and features skirt or flank steak, bell peppers, large onion and other delicious ingredients. Contains 550 calories total.
Thinly slice the bell peppers and the onion. Set aside.
In a small bowl, mix 1 teaspoon of cumin, salt, and pepper. Rub this spice mixture onto both sides of the steak.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers and sauté until they are softened and slightly caramelized, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add another 1 tablespoon of olive oil. Once hot, add the steak. Sear each side for about 4-5 minutes, or until your desired doneness. Remove the steak from the skillet and let it rest for 5 minutes.
While the steak is resting, cut the avocados in half, remove the pit, and scoop into a bowl. Mash the avocado with a fork and squeeze in the juice of half a lime. Add salt and pepper to taste, and mix until smooth. This will be your guacamole.
Warm the flour tortillas in a dry pan over medium heat or by wrapping them in foil and placing in a warm oven for 5 minutes.
After the steak has rested, slice it thinly against the grain.
Assemble the fajitas by placing slices of steak on a warm tortilla, topped with the sautéed peppers and onions, and a dollop of guacamole. Serve with lime wedges if desired.
Calories per Serving: 550
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