Flash Fajitas

0701meat-tomoto
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 520 calories
    • Calories 35 calories from fat
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 65 mg
    • Sodium 886 mg
    • Protein 32 g
    • Carbohydrate 52 g
    • Sugar 4 g
    • Fiber 4 g

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 1-pound skirt steak, cut into thirds
  3. Check kosher salt and black pepper
  4. Check 1 large yellow onion, thinly sliced
  5. Check 1 large bell pepper (any color), thinly sliced
  6. Check 1 12-count package corn or small flour tortillas
  7. Check sour cream, salsa, and guacamole for serving

Directions

  1. Heat the oil in a skillet over medium-high heat.
  2. Season the steak with ¼ teaspoon each salt and pepper. Cook for 3 minutes. Turn and move to the sides of the skillet.
  3. Add the onion and cook, stirring occasionally, for 2 minutes.
  4. Add the bell pepper, season with ¼ teaspoon salt, and cook until the vegetables are softened and the steak is medium-rare, 3 to 4 minutes more.
  5. Transfer the onion and bell pepper to a bowl. Transfer the steak to a cutting board.
  6. Warm the tortillas in the microwave on high for 1 ½ minutes. Slice the steak and serve on tortillas with the vegetables, sour cream, salsa, and guacamole.