ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Steak Fajitas

Yield Makes 4 servings

Ingredients

  • Freeze It:
  • 1 pound flank steak, thinly sliced against the grain
  • 1 onion, thinly sliced
  • 2 red bell peppers, seeded and thinly sliced
  • 1 jalapeño, seeded (if desired) and thinly sliced
  • 1 teaspoon chili powder
  • 1 teaspoon hot sauce
  • Kosher salt
  • 4 1-quart resealable plastic freezer bags
  • Cook It:
  • 4 bags frozen fajita mixture
  • 4 teaspoons olive oil
  • 8 8-inch flour tortillas, warmed
  • Store-bought refrigerated fresh salsa (optional)
  • Sour cream (optional)

Nutrition Information

  • calories 533
  • caloriesfromfat 33 %
  • protein 33 g
  • carbohydrate 55 g
  • sugars 4 g
  • fiber 4 g
  • fat 19 g
  • satfat 6 g
  • sodium 1085 mg
  • cholesterol 40 mg

How to Make It

  1. Freeze It:
    In a large bowl, combine the steak, onion, bell peppers, jalapeño, chili powder, hot sauce, and 3/4 teaspoon salt.

    Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.

    Cook It:
    In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).

    Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.

    Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.

    Serve with the tortillas and the salsa and sour cream, if desired.