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Steak Fajitas with Peppers

Makes: 4 servings
Prep 1 hr Marinate 2 hrs to 4 hrs Cook 6 mins Heat 350°F 10 mins
Steak Fajitas with Peppers
Ingredients
  • 12  ounces  boneless beef skirt steak or flank steak
  • Marinade:
  • 1/3  cup  cooking oil
  • 1/3  cup  lime juice
  • 2  fresh jalapeno peppers, seeded and chopped
  • 3  tablespoons  sliced green onions (2)
  • 2  tablespoons  snipped fresh cilantro
  • 1/4  teaspoon  salt
  • 2  cloves garlic, minced
  • 8 8  inches  flour tortillas
  • 1  tablespoon  cooking oil
  • 1  medium onion, thinly sliced and separated into rings
  • 1  medium red or green sweet pepper, cut into thin strips
  • 3/4  cup  chopped tomato (1 medium)
  •  Purchased Guacamole (optional)
  •  Salsa (optional)
  •  Dairy sour cream (optional)
Directions

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

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