Steak and Pepper Fajitas

Fajitas are great for an easy, stay-in dinner.

Steak and Pepper Fajitas, Image by Rachel Johnson


Serve with fresh cilantro, lime wedges, salsa and sour cream.

Makes: 4 Servings

Total Time: 30 Minutes

1 green bell pepper, trimmed and sliced into 1/2-inch strips

1 red bell pepper, trimmed and sliced into 1/2-inch strips

1/2 medium red onion, sliced into 1/2-inch strips

3 teaspoons vegetable oil, divided

2 teaspoons kosher salt, divided

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1 pound flank steak, cut into 1-inch strips

8 (6-inch) flour tortillas

Fresh cilantro leaves, lime wedges, salsa and sour cream (for topping)

1. In a large bowl, toss peppers and onion with 1 teaspoon vegetable oil, 1 teaspoon kosher salt, cumin, garlic powder and chili powder until coated.

2. In a large cast-iron skillet or grill pan, heat 1 teaspoon vegetable oil over medium heat; add peppers and onions, stirring occasionally. Cook 6 to 8 minutes or until charred and softened. Transfer peppers and onions to a serving platter. Return pan to the heat; allow to come back to medium heat.

3. In the same seasoning bowl for the peppers, add steak and remaining 1 teaspoon vegetable oil and 1 teaspoon kosher salt; toss to season. Add steak to pan; cook 2 to 3 minutes per side, stirring occasionally. Transfer steak to pepper mixture; allow to rest at least 5 minutes.

4. Heat tortillas over stove or in a microwave. Serve steak and peppers with warm tortillas and toppings,
if desired.


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