No-Mess Steak Fajitas
These easy fajitas cook in a heavy-duty aluminum-foil roasting bag. The bag perfectly steams the meat, locking in its natural juices. It provides quick cleanup, too. You can save a few minutes of prep time by asking the butcher to thinly slice the steak for you.
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Other: 6 Hours
- Calories: 326
- Calories from fat: 43%
- Fat: 15.5g
- Saturated fat: 2.1g
- Protein: 30.9g
- Carbohydrate: 19.2g
- Fiber: 7g
- Cholesterol: 42mg
- Iron: 3.2mg
- Sodium: 818mg
- Calcium: 148mg
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons bottled minced garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1 1/4 pounds top sirloin steak, trimmed and cut into thin slices
- 1 medium green bell pepper, halved, seeded, and thinly sliced
- 1 large red onion, halved and thinly sliced
- Cooking spray
- 3 tablespoons chopped fresh cilantro
- 10 (8-inch) low-fat whole wheat flour tortillas (such as La Banderita)
- Fat-free sour cream (optional)
- 1. Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl, stirring with a whisk; pour into a large zip-top plastic bag. Add steak, bell pepper, and onion; seal bag, and marinate in refrigerator at least 6 hours, turning bag occasionally.
- 2. Preheat oven to 450°.
- 3. Transfer steak mixture to a heavy-duty foil bag that has been coated with cooking spray. Roll up bag tightly. Place bag on a jelly-roll pan or baking sheet. Bake at 450° for 40 minutes.
- 4. To serve, carefully cut a slit in bag. Sprinkle steak mixture evenly with remaining 1/4 teaspoon salt and cilantro; toss well. Divide mixture evenly among flour tortillas. Serve with fat-free sour cream, if desired.
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