Steak Fajitas

Prep Time
7 min
Cook Time
20 min
Recipe Details
  • 1 1/4 pound(s) uncooked lean flank steak, trimmed
  • 1/2 tsp table salt
  • 2 tsp canola oil
  • 1 item(s) uncooked bell pepper(s), thinly sliced
  • 1 medium sweet red pepper(s), thinly sliced
  • 1 medium uncooked onion(s), thinly sliced
  • 2 clove(s) garlic clove(s), minced
  • 1/4 tsp black pepper
  • 4 medium whole wheat tortilla(s), (7-inch) warmed
  • 2 Tbsp taco sauce
  1. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle the steak with 1/4 teaspoon of the salt. Place the steak on the grill pan and cook until an instant-read thermometer inserted into the side of the steak registers 145°F for medium-rare, about 5 minutes on each side.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the bell peppers, onion, and garlic; sprinkle with the remaining 1/4 teaspoon salt and the black pepper. Cook, stirring, until softened, about 8 minutes.
  3. Transfer the steak to a cutting board and let stand 5 minutes. Cut the steak across the grain into 20 slices.
  4. Lay the tortillas out on a work surface and top evenly with the steak, onion, and bell peppers; drizzle with the taco sauce. Fold the tortillas in half. Yields 1 fajita per serving.

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