Flash Fajitas

Flash Fajitas
Anna Williams
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
tablespoon
olive oil
1
1-pound skirt steak, cut into thirds
kosher salt and black pepper
1
large yellow onion, thinly sliced
1
large bell pepper (any color), thinly sliced
1
12-count package corn or small flour tortillas
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.
Kate Merker
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 35 %
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 65 mg
  • Sodium 886 mg
  • Carbohydrate 52 g
  • Fiber 4 g
  • Sugar 4 g
  • Protein 32 g
What does this mean? See Nutrition 101.