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Flash Fajitas

Photo: Michele Michael
Prep time 15 mins
Yield Makes 4 servings


  • 1 tablespoon olive oil
  • 1 1-pound skirt steak, cut into thirds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large yellow onion, thinly sliced
  • 1 large bell pepper (any color), thinly sliced
  • 1 12-count package corn or small flour tortillas
  • Sour cream, salsa, and guacamole for serving

Nutrition Information

  • calories 520
  • caloriesfromfat 35 %
  • fat 20 g
  • satfat 5 g
  • cholesterol 65 mg
  • sodium 886 mg
  • carbohydrate 52 g
  • fiber 4 g
  • sugars 4 g
  • protein 32 g

How to Make It

  1. Heat the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon of the salt and the pepper. Cook for 3 minutes. Turn and move to the sides of the skillet. Add the onion and cook, stirring occasionally, for 2 minutes. Add the bell pepper, season with the remaining salt, and cook until the vegetables are softened and the steak is medium-rare, 3 to 4 minutes more. Transfer the onion and bell pepper to a bowl. Transfer the steak to a cutting board.

    Place the tortillas in a microwave and warm on high for 1 1/2 minutes. Slice the steak and serve with the onion, bell pepper, tortillas, sour cream, salsa, and guacamole.