- Total Time
Our fajita filling is so good that it makes a terrific meal on its own. If you want to wrap it up though, try a large, crisp lettuce leaf.
cooking spray2 spray(s), divided
uncooked lean trimmed sirloin beef12 oz, about 1/2-inch thick, trimmed
fresh lime juice2 Tbsp, divided
chili powder1 ¼ tsp, divided
uncooked onion(s)1 large, sliced
sweet red pepper(s)1 large, sliced
table salt¼ tsp
cilantro¼ cup(s), fresh, chopped
fat free salsa½ cup(s)
fat free sour cream¼ cup(s)
lettuce8 leaf/leaves, large, green leaf-variety (optional)
- Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle steak with 2 teaspoons of lime juice and then sprinkle it with 1 teaspoon of chili powder.
- Add steak to skillet and cook over medium-high heat for 6 minutes, turning once, for medium-rare, or longer until desired doneness. Remove to a cutting board and let stand.
- Add onion, pepper and salt to skillet. Off heat, coat vegetables with cooking spray. Sauté over medium-high heat until onions and peppers are lightly browned and crisp-tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro.
- Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Wrap up in lettuce leaves if desired. Yields about 4 slices of beef, 3/4 cup of vegetables, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.