Sizzling steak fajitas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Flank Steak |
| 2 | teaspoons | Ground Cumin |
| 2 | teaspoons | Chili Powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Garlic Powder |
| ⅛ | teaspoon | Black Pepper |
| ⅛ | teaspoon | Ground Red Pepper |
| 4 | Flour Tortillas | |
| 1 | teaspoon | Vegetable Oil |
| 2 | cups | Sliced Onion |
| ⅓ | cup | Green Bell Peppers; Julienned |
| ⅓ | cup | Red Bell Peppers; Julienned |
| ⅓ | tablespoon | Lime Juice |
| ¼ | cup | Fat-Free Sour Cream |
| Green Salsa; Optional | ||
| Cilantro Sprigs; Optional | ||
Directions
Trim fat from steak. Slice steak diagonally across grain into thin strips.
Combine steak and next 6 ingredients (steak through pepper) in a zip top heavy duty plastic bag; seal bag, and shake well to coat. Heat the tortillas according to package directions. Heat 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.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Oct 25, 1999, converted by MM_Buster v2.0l.