Skirt steak fajitas with sweet onion
Olive oil cooking spray
Uncooked vidalia onion(s)
1 large, cut into 3/4-inch-thick wedges
Uncooked bell pepper(s)
2 item(s), medium, red variety, quartered
Uncooked flat iron steak
1 pound(s), or skirt steak
1½ cup(s), shredded, shredded
Reduced-fat sour cream
2 tbsp(s), chopped fresh
1 item(s), wedges
- Spray grill rack with nonstick spray; preheat grill to medium- high or prepare medium-hot fire. Generously coat onion slices and bell peppers with olive oil nonstick spray. Place on grill rack and grill, turning once or twice, until softened and browned, about 8 minutes. Transfer to cutting board. Sprinkle with 1/2 teaspoon salt.
- Meanwhile, combine chili powder, cumin, remaining 1/2 teaspoon salt, and the black pepper in small bowl. Sprinkle spice mixture over both sides of steak. Place steak on grill rack and grill until instant-read thermometer inserted into side of steak registers 145°F, 3−4 minutes on each side. Transfer steak to cutting board and cover loosely with foil; let stand 3 minutes. Cut steak across grain into thin slices. Cut bell peppers into strips.
- Layer each tortilla evenly with steak, onion, bell peppers, lettuce, and sour cream. Sprinkle with cilantro and serve with lime wedges.
- Serving size: (1 filled tortilla)