Steak Fajitas

recipe

Yield:

Makes 4 servings

Recipe from

Real Simple

Nutritional 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

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)

Preparation

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.

Note:

Sara Quessenberry,

Real Simple

June 2008
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