Chili-Garlic Steak Fajitas the Editors of Publications International, Ltd.
Chili-Garlic Steak Fajitas
Make-Ahead Time up to 1 day before cooking
Final Prep and Cook Time 8 minutes
Makes 4 servings
|1||boneless beef top sirloin steak (about 1 pound)|
|1||small onion, cut into thin wedges|
|1||small green bell pepper, cut into thin strips|
|2||tablespoons olive oil|
|1-1/2||teaspoons minced garlic|
|1-1/2||teaspoons chili powder|
|1||can (10 ounces) diced tomatoes with chilies, drained|
|8||flour tortillas (6 or 7 inch)|
|1||cup (4 ounces) shredded Cheddar or Monterey Jack cheese|
- Cut steak lengthwise in half, then crosswise into 1/4-inch slices. Combine steak, onion, bell pepper, oil, garlic and chili powder in large resealable food storage bag. Seal bag and shake to evenly distribute marinade; refrigerate 6 hours or overnight.
- Heat large nonstick skillet over high heat until hot. Add half of steak and vegetable mixture with marinade; cook 3 minutes. Remove to large bowl. Repeat with remaining beef mixture. Add tomatoes and reserved beef; cook until heated through. Serve with tortillas and cheese.
|Total Fat||22 g|
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