Steak fajitas

SmartPoints® value per serving
Total Time
27 min
7 min
20 min
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.


Uncooked lean flank steak

1¼ pound(s), trimmed

Table salt

½ tsp

Canola oil

2 tsp

Uncooked bell pepper(s)

1 item(s), medium, thinly sliced

Sweet red pepper(s)

1 medium, thinly sliced

Uncooked onion(s)

1 medium, thinly sliced

Garlic clove(s)

2 medium clove(s), minced

Black pepper

¼ tsp

Whole-wheat tortilla

4 medium, (7-inch) warmed

Taco sauce

2 Tbsp


  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.