Skirt steak fajitas with sweet onion
- Total Time
Flavorful 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.
olive oil cooking spray5 spray(s)
uncooked vidalia onion(s)1 large, cut into 3/4-inch-thick wedges
uncooked bell pepper(s)2 item(s), medium, red variety, quartered
kosher salt1 tsp
chili powder1 tsp
ground cumin1 tsp
black pepper¼ tsp
uncooked flat iron steak1 pound(s), or skirt steak
flour tortilla(s)4 medium
romaine lettuce1 ½ cup(s), shredded, shredded
reduced-fat sour cream3 Tbsp
cilantro2 Tbsp, chopped fresh
fresh lime(s)1 item(s), wedges
- 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.
- Serving size: (1 filled tortilla)