Lean Steak Fajitas with Bell Peppers and Whole-Wheat Tortillas
Equipment
- Large skillet
- Sharp knife
- Cutting board
- Tongs
Ingredients
- 1 pound lean flank steak, thinly sliced against the grain
- 2 red bell peppers, sliced into strips
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 whole-wheat tortillas
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for 3 to 4 minutes until browned but still slightly pink inside. Remove the steak to a plate and set it aside.
- Add the remaining tablespoon of olive oil to the same skillet. Place the sliced bell peppers and onion in the pan. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften and start to char at the edges.
- Return the steak to the skillet. Sprinkle in the cumin, chili powder, garlic powder, salt, and black pepper. Stir everything together and cook for 2 more minutes so the spices coat the meat and vegetables evenly.
- Remove the skillet from the heat and drizzle the lime juice over the mixture. Stir once to combine.
- Warm the whole-wheat tortillas in a dry skillet or microwave for 20 seconds. Spoon the steak and vegetable mixture into each tortilla and top with chopped fresh cilantro before serving.
Notes
Slice the steak very thin before cooking so it stays tender even after a quick sear. If you want to prep ahead, cut the vegetables and steak the night before and store them in separate containers in the fridge. Leftovers reheat well in a skillet over medium heat for a couple of minutes to restore some crispness to the peppers.
Course: Main Course
Cuisine: Mexican
Equipment: Large skillet, Sharp knife, Cutting board, Tongs
Cuisine: Mexican
Equipment: Large skillet, Sharp knife, Cutting board, Tongs