Sizzling Steak Fajitas

Try these Sizzling Steak Fajitas made with flank steak and chili powder for an easy and flavor packed meal.

Here's a fairly traditional version on the fajita: seasoned flank steak cut into thin strips.


4 servings (serving size: 1 fajita and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 330
Caloriesfromfat 34 %
Fat 12.6 g
Satfat 4.2 g
Monofat 4.9 g
Polyfat 2.2 g
Protein 22.6 g
Carbohydrate 31 g
Fiber 3.3 g
Cholesterol 43 mg
Iron 4.3 mg
Sodium 425 mg
Calcium 81 mg


3/4 pound lean flank steak
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (8-inch) flour tortillas
1 teaspoon vegetable oil
2 cups sliced onion
1/3 cup green bell pepper strips
1/3 cup red bell pepper strips
1/3 cup yellow bell pepper strips
1 tablespoon lime juice
1/4 cup nonfat sour cream
Commercial green salsa (optional)
Cilantro sprigs (optional)


Trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next 6 ingredients (steak through ground red pepper) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat.

Heat the tortillas according to package directions.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak, onion, and bell peppers; sauté 6 minutes or until steak is done. Remove from heat; stir in lime juice. Divide mixture evenly among warm tortillas, and roll up. Serve with sour cream. Garnish with green salsa and cilantro sprigs, if desired.

January 1996
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