4 flour tortillas (baked into tortilla bowl optional)
16 oz flank or skirt steak
2 tbsp vegetable oil
2 medium yellow onions, sliced 1/4 inch thick
2 bell peppers, sliced lengthwise 1/4 inch thick
1/4 tsp salt
1/4 tsp ground black pepper
1 cup salsa
1 avocado, sliced in 8 wedges
1/4 cup sour cream
MARINADE
2 tsp garlic powder
2 tsp chili powder
2 tbsp jalapenos, finely chopped
2 tbsp fresh cilantro, chopped
3 tbsp lime juice
4 tbsp olive oil
Instructions
Mix all marinade ingredients. Coat steak well, wrap
in plastic wrap and refrigerate for at least 1 hour
Use 1 tbsp of oil and heat in skillet to high heat
until almost smoking. Add steak and brown on each
side (4-6 minutes on each side is medium). Remove
and let sit loosely covered in foil for 5 minutes
Reduce heat to medium, add oil if needed. Cook
onions and peppers, stirring frequently, for 5-7
minutes until tender and start to brown. Season with
salt and pepper.
Slice steak thinly and divide steak and vegetables
between tortillas. Top with salsa, sour cream and
sliced avocado.
Originally Submitted
1/14/2014
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