Pepper Steak Fajitas

Pepper Steak Fajitas
Photo: Romulo Yanes
Serves: 6


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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


Prep: 15 Minutes
Cook: 15 Minutes

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 Tbsp. 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 Tbsp. 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.

Created date

June 2014

Nutritional Information

Calories 427
Fat 18 g
Satfat 6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31 g
Carbohydrate 32 g
Fiber 18 g
Cholesterol 74 mg
Iron 4 mg
Sodium 525 mg
Calcium 145 mg