Steak fajitas
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The classic steaks for fajitas are flank and skirt. You can also use extra-tasty hanger steak, if you are lucky enough to have a butcher who carries it. If you have a grill master in the family, set them to task outside preparing the meat. The smell of the sizzling peppers and onions will signal the impending fiesta, ready in under 30 minutes. Set each plate up or bring your filling and tortillas to the table for a more family-style service. The steak and vegetable mixture also do well over greens as a fajita salad. Use any juices from the steak and pepper pans to coat the greens. You can't beat this Mexican favorite for time or flavor.
Ingredients
Uncooked lean flank steak
1¼ pound(s), trimmed
Table salt
½ tsp
Canola oil
2 tsp
Yellow bell pepper
1 medium, thinly sliced
Red bell pepper
1 medium, thinly sliced
Onion
1 medium, thinly sliced
Garlic
2 clove(s), minced
Black pepper
¼ tsp
Low carb, high fiber tortilla wrap
4 tortilla(s), warmed
Guacamole
4 Tbsp
Taco sauce
4 Tbsp
Instructions
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 and tope with guacamole. Fold the tortillas in half.
5
Serving size: 1 fajita
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