Steak Fajitas for One
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Spice-rubbed flank or skirt steak seared, sliced, and tucked into two tortillas with peppers and onion.
Ingredients
Fajita seasoning
- ⅛ teaspoon ground cumin
- ⅛ teaspoon chili powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
Steak and vegetables
- 6 ounces flank steak or skirt steak
- 1 tablespoon olive oil divided
- ½ small bell pepper yellow/red/orange, sliced into strips
- ¼ medium red onion sliced
- 1 garlic clove sliced
- ½ tablespoon Worcestershire sauce
- 2 (8-inch) flour tortillas
- Optional toppings: sour cream, shredded cheese, avocado/guacamole, pico de gallo, cilantro
Equipment
- skillet
- cutting board
- chef’s knife
Directions
- Mix the cumin, chili powder, onion powder, garlic powder, and salt, and rub it on both sides of the steak.
- Heat a 10-inch skillet over medium-high heat for 1 minute. Add ½ tablespoon of the oil and heat for 30 seconds. Sear the steak for 3 to 4 minutes per side, until it’s done the way you like it (145°F for medium-rare). Move it to a plate and cover loosely with foil.
- Add the rest of the oil to the pan and cook the onion and bell pepper for 5 minutes. Add the garlic and cook 30 seconds more.
- Slice the steak thin, across the grain. Put it back in the skillet with the Worcestershire sauce and stir for 1 minute to heat.
- Warm the tortillas, fill them with the steak and vegetables, and add any toppings you like.
Nutrition
Serving: 179g | Calories: 360kcal | Carbohydrates: 28g | Protein: 23g | Fat: 17g | Saturated Fat: 4.9g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 616mg | Potassium: 444mg | Fiber: 2.3g | Sugar: 3.1g | Vitamin A: 80IU | Vitamin C: 25mg | Calcium: 108mg | Iron: 3.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 fajitas; flank steak or skirt steak (the first choice counted), ½ small bell pepper counted as yellow bell pepper (a small one 77 g). Brands and portions vary, so use it only as an approximation.