Steak Fajitas

Ingredients

• 1 lb flank steak or skirt steak (thinly sliced against the grain)
• 1 tbsp olive oil
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 1 yellow onion (thinly sliced)
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 lime juice (juice of 1/2 lime)
• 8 flour or corn tortillas (small, warmed)
• sour cream (optional topping)
• fresh cilantro (optional topping)
• avocado (optional topping, sliced)
• salsa (optional topping)

Steps

1. 1

   In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.

2. 2

   Toss the sliced steak with the seasoning until evenly coated.

3. 3

   Heat olive oil in a large skillet over medium-high heat.

4. 4

   Add the sliced peppers and onion and cook for 3–4 minutes, stirring, until just tender but still slightly crisp.

5. 5

   Transfer the vegetables to a plate.

6. 6

   In the same hot skillet, add the seasoned steak in a single layer.

7. 7

   Cook for 2–3 minutes per side (working in batches if needed) until nicely browned and cooked through.

8. 8

   Return the peppers and onions to the skillet.

9. 9

   Toss everything together and cook for about 1 minute.

10. 10

    Squeeze fresh lime juice over the top and gently stir.

11. 11

    Spoon the steak and veggie mixture into warm tortillas and add your favorite toppings.

Notes

Ensure you slice the steak against the grain to ensure maximum tenderness. Working in batches when searing the steak prevents the meat from steaming and ensures a good brown crust.

Nutrition per serving

• main course
• steak
• fajitas
• skillet
• quick dinner
• high-protein
• Mexican-inspired