Steak Fajitas

0806dish-11
Photo by Kana Okada
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 533 calories
    • Calories 33 calories from fat
    • Fat 19 g
    • Sat Fat 6 g
    • Cholesterol 40 mg
    • Sodium 1085 mg
    • Protein 33 g
    • Carbohydrate 55 g
    • Sugar 4 g
    • Fiber 4 g
  • May 2008

Ingredients

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