Steak Fajitas

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.


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(s)

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.

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