Steak Fajitas

Steak Fajitas
Kana Okada
You can prep all the ingredients for this Mexican meal in advance and freeze for up to 3 months.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

1
pound
flank steak, thinly sliced against the grain
1
onion, thinly sliced
2
red bell peppers, seeded and thinly sliced
1
jalapeno, seeded (if desired) and thinly sliced
1
teaspoon
chili powder
1
teaspoon
hot sauce
kosher salt
4
1-quart resealable plastic freezer bags
4
teaspoons
olive oil
8
8-inch flour tortillas, warmed
store-bought refrigerated fresh salsa (optional)
sour cream (optional)

Directions

  1. Freeze it: In a large bowl, combine the steak, onion, bell peppers, jalapeño, chili powder, hot sauce, and 3/4 teaspoon salt.
  2. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.
  3. Cook it: In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).
  4. Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.
  5. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.
  6. Serve with the tortillas and, if desired, the salsa and sour cream.
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Protein 33 g
  • Carbohydrate 55 g
  • Sugar 4 g
  • Fiber 4 g
  • Fat 19 g
  • Sat Fat 6 g
  • Sodium 1085 mg
  • Cholesterol 40 mg
What does this mean? See Nutrition 101.