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Popular in Food

Steak Fajitas with Peppers

This marinated flank steak recipe, grilled with vegetables and rolled inside a warm tortilla, has been a restaurant favorite since the 1970s. Don't wait for an evening out to order this main dish. Prepare it at home and serve with flourish.

3.5 by 8 people
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  • Makes: 4 servings
  • Prep: 1 hr
  • Marinate: 2 hrs to 4 hrs
  • Cook: 6 mins

Steak Fajitas with Peppers




  1. Trim fat from meat. Partially freeze meat for about 30 minutes. Thinly slice across the grain into bite-size strips. Place strips in a plastic bag set in a deep bowl.
  2. Meanwhile, for marinade, in a small mixing bowl, combine the 1/3 cup cooking oil, lime juice, jalapeno peppers, green onions, cilantro, salt, and garlic. Pour marinade over beef strips in bag. Close bag tightly; turn to coat beef strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
  3. Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
  4. Meanwhile, drain beef strips; discard marinade. In a large skillet heat the 1 tablespoon cooking oil over medium-high heat. Add onion and sweet pepper. Cook and stir about 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
  5. Add beef to the hot skillet. Cook and stir for 2 to 3 minutes or until done. Drain well. Return all vegetables to skillet. Stir in tomato. Cook and stir for 1 to 2 minutes or until heated through.
  6. To serve, fill warm tortillas with beef-vegetable mixture. If desired, top with guacamole, salsa, and sour cream. Roll up tortillas. Makes 4 servings.

From the Test Kitchen

Prepare the filling as directed. Cover and chill for up to 24 hours.

Nutrition Facts (Steak Fajitas with Peppers)

    Per serving:
  • 479 kcal cal.,
  • 19 g fat
  • (4 g sat. fat,
  • 40 mg chol.,
  • 801 mg sodium,
  • 54 g carb.,
  • 1 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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