- Total Time
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 steak1 ¼ pound(s), trimmed
table salt½ tsp
canola oil2 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 clove(s), medium, minced
black pepper¼ tsp
whole wheat tortilla(s)4 medium, (7-inch) warmed
taco sauce2 Tbsp
- 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.
- 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.
- Transfer the steak to a cutting board and let stand 5 minutes. Cut the steak across the grain into 20 slices.
- 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.