Sizzling steak fajitas

Yield: 4 servings

Measure 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 \N 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
\N \N Green Salsa; Optional
\N \N Cilantro Sprigs; Optional

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.

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