| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 teaspoon light brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 pound skirt steak
- 3 multi-colored bell peppers, cut into thick strips
- 1 large yellow onion, sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon vegetable oil
- 1/4 cup packed fresh cilantro leaves
- Iceberg lettuce, shredded
- 1/2 cup sour cream
- 8 small flour tortillas, warm
Instructions
- Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
- Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
- Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
- Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
- To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
- Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 423 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 21 g |
| Cholesterol | 60 mg |
| Sodium | 553 mg |
| Serving Size | 1 of 6 servings |
| Calories | 423 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 21 g |
| Cholesterol | 60 mg |
| Sodium | 553 mg |
Reviews
Easy and so delicious!
Super easy stove top fajitas. My fame;y LOVED this entire meal!!
delicious
Added Chipotle pepper for some heat and this recipe rocked! Thanks Trisha
The seasoning on the meat was very good and tasty. However, my meat was still very tough. I hadn’t used skirt steak before so I just followed the recipe for 3 minutes each side. Maybe next time I will marinate the steak first. Maybe it won’t be so tough then.
Love the flavors and ease of making. Great for a quick meal with my busy schedule.
Very easy and delicious meal!
For me, this recipe was delicious. The meat was tender and the rub for it added lots of flavor. It was easy to put together and a special game night treat for me and my husband.
These were pretty good, but lacking. Second time I made them, I added salt, pepper, lime juice, and chipotle chili powder instead of the smoked paprika. Excellent, quick, and easy!
Are you kidding? A monkey could make this with his eyes closed. Give us some recipes that aren’t so obviously a no brainer or get off the TV