Fajitas (Steak)
Ingredients
Scaled from 4 4 servings (approx. 2 tacos each with toppings)
- 2 pounds skirt, flank, sirloin, or hanger steak , sliced into 1/2 inch strips
- 1 red pepper, deseeded and sliced into thin strips
- 1 bell pepper, deseeded and sliced into thin strips
- 1 medium onion, peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- 6-8 tortillas, warmed
- sour cream
- Guacamole
- salsa
Instructions
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Place the steak into a sealable bag.
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Place the peppers and onion into a separate sealable bag.
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Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid.
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Shake until well combined.
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Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas.
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Seal the bags tightly and refrigerate for one hour to overnight.
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When ready to cook, heat a large skillet over medium-high heat.
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Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes.
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Remove the vegetables from the skillet to a plate and add steak strips to the same skillet.
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When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
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Serve with warm tortillas and desired optional garnishes.
Nutrition
Per serving
| Calories | 985 |
|---|---|
| Fat | 48 |
| Saturated fat | 14 |
| Trans fat | 1 |
| Unsaturated fat | 34 |
| Cholesterol | 180 |
| Sodium | 920 |
| Carbohydrates | 62 |
| Fiber | 9 |
| Sugar | 8 |
| Protein | 69 |