Farmers Market Fresh: Pepper Steak Fajitas

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    Pepper Steak Fajitas
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    Servings6people
    Prep Time15minutes
    Cook Time15 minutes
    Cook Time
    15 minutes
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    Ingredients
    • 3 cloves garlic, minced
    • 3 tablespoons fresh lime juice
    • 1/2 teaspoon chili powder
    • 1 1/2 pounds skirt steak, cut crosswise to fit in skillet (about 3 pieces)
    • 2 tablespoons olive oil
    • 3 large bell peppers, any color, seeded and sliced
    • 1 teaspoon cumin seeds
    • 12 6-inch whole-wheat tortillas
    • sour cream, avocado, cilantro and lime wedges (optional)
    Instructions
    1. In a shallow glass dish, stir together garlic, lime juice and chili powder. Add steak, turn to coat and let stand for 5 minutes, turning occasionally.
    2. In a large nonstick or seasoned cast-iron skillet, warm 1 tablespoon oil over medium-high heat. Cook bell peppers, stirring occasionally, for 4 minutes. Add cumin seeds; continue to sauté until bell peppers are lightly browned and tender, about 2 minutes more. Transfer to a platter.
    3. Add remaining 1 tablespoon oil to skillet. Add steak and cook, turning once, until browned, about 6 minutes for medium-rare. Transfer to a cutting board and let stand for 5 minutes before slicing thinly against the grain.
    4. Top tortillas with bell peppers and steak. Serve with additional toppings such as sour cream, avocado, cilantro and lime wedges, if desired.
    Recipe Notes

    Recipe courtesy Health.com.

    Search Recipes by Course or Cuisine!
    Ingredients
    • 3 cloves garlic, minced
    • 3 tablespoons fresh lime juice
    • 1/2 teaspoon chili powder
    • 1 1/2 pounds skirt steak, cut crosswise to fit in skillet (about 3 pieces)
    • 2 tablespoons olive oil
    • 3 large bell peppers, any color, seeded and sliced
    • 1 teaspoon cumin seeds
    • 12 6-inch whole-wheat tortillas
    • sour cream, avocado, cilantro and lime wedges (optional)
    Instructions
    1. In a shallow glass dish, stir together garlic, lime juice and chili powder. Add steak, turn to coat and let stand for 5 minutes, turning occasionally.
    2. In a large nonstick or seasoned cast-iron skillet, warm 1 tablespoon oil over medium-high heat. Cook bell peppers, stirring occasionally, for 4 minutes. Add cumin seeds; continue to sauté until bell peppers are lightly browned and tender, about 2 minutes more. Transfer to a platter.
    3. Add remaining 1 tablespoon oil to skillet. Add steak and cook, turning once, until browned, about 6 minutes for medium-rare. Transfer to a cutting board and let stand for 5 minutes before slicing thinly against the grain.
    4. Top tortillas with bell peppers and steak. Serve with additional toppings such as sour cream, avocado, cilantro and lime wedges, if desired.
    Recipe Notes

    Recipe courtesy Health.com.

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