Fothergill Meals
Steak Fajitas Recipe
3 servings
portions25 minutes
temps totalIngrédients
1 pound fajita steak strips
1/2 red pepper (deseeded and sliced into thin strips)
1/2 bell pepper (deseeded and sliced into thin strips)
1/2 medium onion (peeled and sliced into thin strips)
1.5 tablespoons olive oil
1/2 tablespoon lime juice
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
pinch cayenne pepper
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1 clove garlic (minced)
6-8 tortillas (warmed)
sour cream
guacamole
salsa
Instructions
Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
Serve with warm tortillas and desired optional garnishes.
Nutrition
Taille de portion
-
Calories
380 kcal
Lipides totaux
16 g
Graisses saturées
4 g
Graisses insaturées
-
Graisses trans
-
Cholestérol
90 mg
Sodium
485 mg
Glucides totaux
19 g
Fibres alimentaires
1 g
Sucres totaux
3 g
Protéines
35 g
3 servings
portions25 minutes
temps total