Steak Fajitas with Charred Peppers
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 40 min · Beef · dairy-free, high-protein
512 cal
34g protein
40g carbs
24g fat
per serving · estimated
Ingredients
- 3/4 lb Flank steak
- 2, sliced Bell peppers (mixed colors)
- 1 large, sliced Yellow onion
- 4 Flour tortillas (taco size)
- 1 Lime
- 2 cloves, minced Garlic
- 1 1/2 tbsp Fajita seasoning
- 1 1/2 tbsp Vegetable oil
Method (tap to check — screen stays awake)
- Marinate the flank steak with fajita seasoning, garlic, the juice of 1 lime, and 1 tbsp oil for at least 15 minutes.
- Heat a cast-iron skillet over high heat with 1 tbsp oil and sear the steak about 4 minutes per side for medium-rare (130F).
- Rest the steak on a board for 8 minutes.
- Meanwhile, add remaining oil to the skillet and char the peppers and onion until softened but still crisp, about 6 minutes.
- Slice the steak thinly against the grain and squeeze the remaining lime over it.
- Serve the steak and peppers with warm tortillas.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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