Skillet Steak Fajitas with Sweet Peppers & Onions
Recipe by Becky Duffett | Photo by Erin Kunkel
Whenever you run out of ideas, just fire up a cast-iron skillet, and sear off some steak and veggies. Juicy flank steak and sweet bell peppers are delicious on their own or folded into soft tortillas.
INGREDIENTS
1 teaspoon ground cumin
1 teaspoon chile powder
¼ teaspoon cayenne pepper
1 lb (500 g) flank steak
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 red onion, sliced
1 red bell pepper, seeded and sliced
8 corn tortillas
1 avocado, pitted, peeled, and sliced
INSTRUCTIONS
In a small bowl, stir together the cumin, chile powder, and cayenne pepper. Season the steak on both sides with salt and black pepper, and rub down with the spice mixture.
In a cast-iron skillet over medium-high heat, warm 1 tablespoon of the olive oil. Sear the steak, turning once, about 3 minutes per side. Continue to cook until medium-rare or done to your liking, depending on the thickness of the steak. Transfer the steak to a cutting board and let rest for 10 minutes.
While the steak is resting, wipe out the pan and return it to the heat. Warm the remaining 1 tablespoon olive oil. Add the onion and bell pepper and sauté until tender-crisp and just starting to brown, 5 minutes. Season with salt and black pepper.
Wrap the tortillas in a clean kitchen towel and warm in a low oven or the microwave. Thinly slice the steak across the grain. Divide the tortillas between plates and pile with the sliced steak, onions, and peppers. Top with the sliced avocado and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Calories 403
Protein 29 g
Total fat 20 g
Saturated fat 4 g
Carbs 29 g
Fiber 7 g
Total sugars 3 g
Added sugars 0 g
Sodium 117 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
9 ingredients, plus salt and pepper