Steak Fajitas

Steak Fajitas
AuthorKevin Petrizio
RatingDifficultyBeginner

Fajita Spice Mix

1 Teaspoon Chili powder
1 Teaspoon Cumin
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Morton’s Lite Salt
1/2 Teaspoon Pepper
Cayenne or chipotle pepper Seasoning
(optional- use to taste)

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Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 16 oz Flank Steak
 4 cups Bell PeppersRed and Green if possible
 4 cups Onion
 4 6" tortillas
 8 tsp Olive oil
 1 cup Water
 ½ Lime - juiced
Prep
1

To prep the flank steak, put in the freezer for 20 minutes before cutting.

2

Remove from freezer and cut into 1-2 inch pieces ACROSS the grain. Try to cut as thinly as possible.

3

Put in a bowl with half of the seasoning and let it sit in the fridge while you prep the veggies.

4

Slice onions and pepper into 1/4 inch by 2 inch slices and add remaining seasoning to a bowl.

5

Add 4 teaspoons of olive oil to the veggies only and stir.

Beef
6

Heat up large skill over medium high and add 4 teaspoons of olive oil.

7

When hot, add all of the seasoned steak and cover the bottom of the skillet. Let cook for two or three minutes before stirring.

8

After stirring, cook until steak is cooked through, then add 1/2 cup of water and lime juice and scrape bottom of the pan. Steak is done when water is evaporated.

Peppers and Onions
9

The best pan for this is a large cast iron pan. A large. heavy skillet will also work.

10

Heat pan over high heat until it is very hot.

11

Add all of the veggies into the pan and give a quick stir. Allow the outside of the veggies to slightly char. NOT BURN!

12

Stir every minute or two until they get some color. Add 1/2 cup of water and cook until the water evaporates.

13

Heat up tortillas in microwave oven for 20 seconds.

14

Divide this recipe into 4 equal servings.

Serves 4

Count Meal as: 1 protein- 2 veggies- 1 starch - 1 fat

Category,

Ingredients

 16 oz Flank Steak
 4 cups Bell PeppersRed and Green if possible
 4 cups Onion
 4 6" tortillas
 8 tsp Olive oil
 1 cup Water
 ½ Lime - juiced

Directions

Prep
1

To prep the flank steak, put in the freezer for 20 minutes before cutting.

2

Remove from freezer and cut into 1-2 inch pieces ACROSS the grain. Try to cut as thinly as possible.

3

Put in a bowl with half of the seasoning and let it sit in the fridge while you prep the veggies.

4

Slice onions and pepper into 1/4 inch by 2 inch slices and add remaining seasoning to a bowl.

5

Add 4 teaspoons of olive oil to the veggies only and stir.

Beef
6

Heat up large skill over medium high and add 4 teaspoons of olive oil.

7

When hot, add all of the seasoned steak and cover the bottom of the skillet. Let cook for two or three minutes before stirring.

8

After stirring, cook until steak is cooked through, then add 1/2 cup of water and lime juice and scrape bottom of the pan. Steak is done when water is evaporated.

Peppers and Onions
9

The best pan for this is a large cast iron pan. A large. heavy skillet will also work.

10

Heat pan over high heat until it is very hot.

11

Add all of the veggies into the pan and give a quick stir. Allow the outside of the veggies to slightly char. NOT BURN!

12

Stir every minute or two until they get some color. Add 1/2 cup of water and cook until the water evaporates.

13

Heat up tortillas in microwave oven for 20 seconds.

14

Divide this recipe into 4 equal servings.

Serves 4

Count Meal as: 1 protein- 2 veggies- 1 starch - 1 fat

Steak Fajitas
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