Skirt steak fajitas with sweet onion
10
Points®
Total time: 11 min • Prep: 0 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Flavourful skirt steak, sweet onions, and bell peppers are simply grilled and served inside flour tortillas in this easy recipe. If you make the fajitas in a stovetop grill pan in the winter, try a sweet onion from South America like Oso Sweet from Chile or Mayan Sweet from Peru instead of spring-season Vidalias.
Ingredients
Olive oil cooking spray
5 spray(s)
Vidalia onion
1 large, cut into 3/4-inch-thick wedges
Bell pepper
2 item(s), medium, red variety, quartered
Kosher salt
1 tsp(s)
Chili powder
1 tsp(s)
Ground cumin
1 tsp(s)
Black pepper
¼ tsp(s)
Uncooked flat iron steak
1 pound(s), or skirt steak
Flour tortilla
4 medium
Romaine lettuce
1½ cup(s), shredded
Reduced-fat sour cream
3 tbsp(s)
Cilantro
2 tbsp(s), chopped fresh
Lime
1 wedge(s), wedges
Instructions
1
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.
2
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.
3
Layer each tortilla evenly with steak, onion, bell peppers, lettuce, and sour cream. Sprinkle with cilantro and serve with lime wedges.
4
Serving size: (1 filled tortilla)
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