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.

Yield: 4 servings (serving size: 1 fajita and 1 tablespoon sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 34%
  • Fat: 12.6g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2.2g
  • Protein: 22.6g
  • Carbohydrate: 31g
  • Fiber: 3.3g
  • Cholesterol: 43mg
  • Iron: 4.3mg
  • Sodium: 425mg
  • Calcium: 81mg


  • 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)


  1. 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.
  2. Heat the tortillas according to package directions.
  3. 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.
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